A fantastic fusion of French and Scottish cuisine

Smoked Tea Beurre Blanc Salmon

Ingredients Instructions
  • 50 g (2oz) shallots finely chopped
  • 200 ml (7fl oz) dry white wine
  • 100 ml (4fl oz) cream (30% fat) crème fleurette
  • 1 sachet Lapsang Souchong tea
  • 150 g (5.5oz) unsalted butter chilled, diced
  • Pinch salt (fleur de sel) & freshly ground pepper (to taste)
  • 6 fresh salmon fillets (@ 150 g each)
  • Gently fry the shallots in some of the butter for 5 minutes until translucent but not browned.
  • Add the white wine and boil for 10 minutes until reduced by over half so that it looks a bit syrupy. Lower the heat and add the cream, stirring until well combined. Take off the heat and add the Lapsang Souchong teabag. Leave to infuse, covered, for 10-15 minutes.
  • Remove the teabag (and shallots using a sieve if you like the sauce smooth, otherwise this step is not necessary). Return to a gentle heat and whisk in the cold diced butter gradually until the sauce is combined and glossy.
  • Season the sauce to taste and keep on a very low heat until ready to serve. Alternatively, set aside to cool covered until ready to serve later and reheat very gently.
  • Meanwhile, in a non-stick frying pan, sear the salmon fillets in a little olive oil for about 2-3 minutes on each side (depending on thickness), and keep warm in the preheated oven (190°C Fan/Gas 6) for a further 5 minutes.

Recipe © Jill Colonna | https://madaboutmacarons.com/smoked-tea-beurre-blanc-salmon/