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Receta Salmon With Beurre Rouge And Red Wine Braised Endive

by Global Cookbook

Ingredientes

2 lb skin-on salmon fillet 2 tsp extra virgin olive oil to taste     (see Bayou Blast recipe)     Salt to taste     Freshly-grnd black pepper to taste 1 c. dry red wine     (preferably California Zinfandel)

1/2 c. red wine vinegar 1/2 c. chopped shallots 3 x fresh tarragon sprigs plus 4 x tarragon sprigs for garnish 1/2 tsp whole black peppercorns 6 ounce cool unsalted butter - (1 1/2 sticks) cut into pcs     Red Wine Braised Endive (see recipe)

Direcciones

1. Preheat the grill.
2. Lightly oil the salmon and season with Essence, salt, and pepper. Place on the grill, skin-side down, and cook to desired temperature.
3. Combine the wine, vinegar, shallots, 3 sprigs of tarragon, and peppercorns in heavy small saucepan. Bring to a boil and cook till reduced to 1/4 c. in volume, about 15 min. Strain into a clean medium saucepan.
4. Whisk in the butter, 1 Tbsp. at a time, adding each piece before the previous one has been completely incorporated. Continue till all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too warm and breaking. Season, to taste, with salt and pepper.
5. Remove the salmon from the grill and cut the salmon into 4 pcs. Place one fillet on each of 4 serving plates, top with the beurre rouge, and garnish each with a sprig of tarragon. Serve with Red Wine Braised Endive.
6. This recipe yields 4 servings.

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