Darne de saumon beurre de Montpellier

Beurre de Montpellier is the perfect accompaniment for salmon.  The flavours of the sauce are a perfect match for those of the salmon and its colour is extremely attractive.

Baking the salmon in foil, is an excellent way of cooking it.  The flavours and creamy texture of the salmon are preserved.  Slow-cooking it in a cook oven takes a significant time, making the timing not too critical and it can be prepared for cooking well in advance.

Preparation Time: 30 Mins

Cooking Time: 1 Hr

Total Time: 1½ Hrs

Ingredients

For 2 servings…

                     Butter       

2 steaks           Salmon     

                     Pepper      

                     Salt          

4 tbs               Beurre de Montpellier

For the beurre de Montpellier

20 gms            Watercress

20 gms            Tarragon   

20 gms            Parsley     

20 gms            Chervil      

20 gms            Spinach     

6                    Anchovy fillets         

2 tbs               Capers      

4                    Gherkins    

1                    Egg yolk  - raw        

5                    Hard-boiled eggs      

110 gms          Butter       

6 tbs               Olive oil    

1 tsp               Lemon juice            

Method

To make the beurre de Montpellier…

Note that the quantities will make more than is required for this recipe.  What is left over can be kept for other occasions.

Plunge all the watercress, tarragon, parsley, chervil and spinach into boiling water for half a minute.  Drain and squeeze as dry as possible.  Put them in a food processor and blend until smooth.  Then add the anchovy fillets, capers, gherkins, raw egg yolk, hard-boiled eggs and the butter.  Again, blend until smooth and, still blending, slowly add the olive oil and then a few drops of lemon juice.

To cook the salmon…

Generously butter a sheet of aluminium foil large enough into which the salmon steaks can be wrapped.

Season the salmon and place the steaks on the foil.  Fold it to form a sealed parcel.

Cook in a cook oven (150°C) for 1 hour.

At the end of the cooking period, unwrap the salmon, put half the beurre de Montpellier on each steak and serve.

Variations

Instead of baking the salmon in foil, it can be poached in court-bouillon.

This recipe can be used for cooking salmon trout or trout.

Wine recommendations

A rich white wine.

Conventional

     Côtes du Rhône blanc

Interesting

     Côte Chalonnaise blanc

     Pessac-Léognan blanc

     Riesling