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Poached Salmon With A Carrot Ginger Beurre Blanc - Recipe Cost

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1 1/2 lt court bouillon
3 x lemongrass, stalks, juiced
1 x juice of one lime
1 x salt and pepper
    Garnish
    coarse salt
    Court Bouillon
1 x inch piece of ginger, minced
    bouquet garni
1 x orange, quartered
    Bouquet Garni
12 whl peppercorns
Ingredients Per Serving Qty Common Price Price per Serving
4 x 4 ounce salmon, unskinned 4 oz
$6.99 per pound
$1.75
    Sauce 1/4 sauce
n/a
 
1 x carrot 1/4 carrot
$1.49 per pound
$0.05
2 piece ginger, peeled, and, juiced 1/2 piece
$2.99 per pound
$0.01
1 Tbsp. cream 3/4 teaspoon
$3.29 per quart
$0.01
1/2 lb unsalted butter, cut into little cubes 2 oz
$3.99 per 16 ounces
$0.50
16 stalk asparagus, trimmed and blanched 4 stalk
$3.99 per 8 ounces
$1.13
1 x carrot, peeled, and, minced 1/4 carrot
$1.49 per pound
$0.05
2 stalk celery, minced 1/2 stalk
$1.99 per pound
$0.09
1 x leek, washed, and, minced 1/4 leek
$1.88 per pound
$0.09
1 x onion, peeled, and, minced 1/4 onion
$0.79 per pound
$0.05
1 x fennel, bulb, minced 1/4 fennel
$2.10 per pound
$0.27
1 head garlic, halved 1/4 head
$4.00 per pound
$0.01
1 x lemon, halved 1/4 lemon
$0.80 per item
$0.20
1 x tomato, quartered 1/4 tomato
$1.99 per pound
$0.07
1 1/2 lt white wine 3/8 l
$0.35 per fluid ounce
$4.44
2 1/2 lt water 5/8 l
n/a
 
5 sprg thyme 1 tablespoon
$1.97 per 2 ounces
$0.12
1 x bay leaf 1/4 bay leaf
$3.59 per 2 ounces
$0.06
Total per Serving $8.88
Total Recipe $35.54
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