Ruminations and recipes from a small kitchen in a big city.


Salmon with beurre blanc on a thin-sliced layer of waxy potatoes.

Everyone's doing beurre blanc, so let's give it a try.

Reduce 100ml each of white wine and vinegar in a pot with a sprig of tarragon, a bay leaf, ten black peppercorns and a chopped shallot. Cool and strain. Place two tablespoons of this reduction into a pot with a tablespoon of cream. Reduce this by half and then gradually whisk in 200g cold diced, butter until thickened slightly. Add the juice of half a lemon, salt and pepper. Fold in a slew of capers, maybe a dozen.

Meanwhile, cut four peeled waxy potatoes (those red ones that seem to change their names every week or so - Pontiac? Red Devil? Red Russet? - will be fine) into half-centimetre slices, boil until yielding but not quite mashable. Drain.

Meanwhile, cook salmon fillets gently in a pan with a little lemon juice, lime juice or orange juice; or a little of all three.

Layer potatoes on serving plates, salmon on top, beurre blanc over.


jo rosenblum said...


Melbourne Girl said...

Mouth watering. Yummo

Dr. Alice said...

Back in my college days when I worked for a catering service I tasted beurre blanc. Swooned. Have not had it since but I have never forgotten it.