I received Thomas Keller's Bouchon cookbook as a gift (what a great gift!), and this is the first recipe we've made from it. Tonight my husband and I made this dish, and with it our first beurre blanc sauce. Oh the sauce! And the leeks! I've had leeks before but they were not as memorable as these. Below is our progression of cooking one of the most refined dishes we've ever made. Oh, and I highly recommend putting Bouchon cookbook on your wish list! Must have cookbook for sure. Looking forward to making more of the recipes.
 |
| Boiling the leeks |
 |
| Start of the beurre blanc sauce, simmering shallots, bay leaf, thyme, parsley, peppercorns in white wine vinegar and white wine |
 |
| salmon |
 |
| Incorporating butter to sauce, cream has already been added |
 |
| Seasoned salmon, skin side |
 |
| Sauteing salmon |
 |
| Finished beurre blanc with fresh herbs added |
 |
| Plating |
 |
| Finished salmon with crispy skin but rare on top |
 |
| Crispy skin |
 |
| Ready to eat! |
 |
| All done, close up |
No comments:
Post a Comment