Salmon Sauvage au Beurre d'Orange - Wild Salmon with Orange-Butter Sauce
From A Culinary Journey in Gascony by Kate Hill
salt and white pepper
2 pieces fresh salmon fillet
I tablespoon extra virgin olive oil
1 orange (blood orange if available)
1/4 cup (2 oz/55 g) unsalted butter at room temperature
salt and white pepper, to taste
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon
1. Salt and pepper both sides of the fillets. Place a little oil in a heavy sauté and put the salmon in the cold pan. Begin cooking over a slow fire. When the salmon is lightly coloured on one side, turn, cover, and finish cooking as it steams in its own juices.
2. Squeeze the juice from the orange and the lemon. While the fish continues cooking, put the butter and the juices in a small saucepan. Slowly soften over low heat while beating with a fork until the liquid reaches the consistency of heavy cream. Add salt and pepper and the chopped herbs at the last minute. Remove from the heat. (The butter should be hot but not boiling.)
3. Place the cooked salmon on hot plates (it will be cooked thoroughly yet still soft) and dress with the orange-butter sauce.6.
Ultra simple recipe with an excellent result from a favourite source - the Paupiettes de Veau recipe from the book is a big hit with guests. We are visiting the Dordogne in September. I plan to try several additional recipes before we go.