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In the Kitchen with Des Harris: Lightly Steamed Salmon with Whey Beurre Blanc

Beurre Blanc is a traditional French sauce that’s perfect with fish and seafood. Des has used yoghurt whey in his recipe to add a nice lactic quality, which cuts some of the richness of the butter and gives the sauce a bit of tartness. This has been paired with salmon cooked in the steam oven, creating a dish that’s both delicious and protein-packed. Why not serve this dish at your next gathering – it’s a real show stopper!

RECIPE

Before steaming the salmon portions it’s a good idea to brine them first. This gives the salmon a little more texture.

BRINE

  • 1L water
  • 56g iodised salt
  • 32g sugar
  • 1 lemon, sliced
  • 15g dill or fennel fronds, sliced
  • 1 clove garlic, coarsely chopped
  • 2 crushed black peppercorns

METHOD

Heat the ingredients together until the salt and sugar dissolves, and cool thoroughly before use

Submerge the salmon portions into the brine for 6 minutes, then drain and rinse under cold running water and dry with paper towels

SALMON

  • 2 salmon fillet portions

METHOD

Pre-heat the steam oven to 45 degrees/100% steam

Set up the salmon on steamer trays and steam until the salmon is firm to the touch

WHEY BEURRE BLANC

  • Juice of 1/2 lemon
  • Zest of 1/2 lemon
  • 150ml yoghurt whey
  • 2 white peppercorns, crushed
  • 2 coriander seeds, crushed
  • 1/4 bay leaf, crushed
  • 125g unsalted butter
  • Sea salt to taste

METHOD

Set the induction temperature to No. 7

Put half the lemon juice into the pan and reduce until nearly evaporated

Add the lemon zest, yoghurt whey, peppercorns, coriander and bay leaf

Reduce until approx. 1 tablespoon left and adjust the induction temperature to No. 2Allow pan to cool down slightly & slowly whisk in 500g of diced cold unsalted butter to form the Beurre Blanc

Season with the sea salt and remaining lemon juice.

PUMPKIN SEED WAFERS

  • 6 tbsp water
  • 1 tbsp all purpose flour
  • 2 ½ tbsp olive oil
  • 2 ½ tbsp pumpkin seed oil

METHOD

Mix the ingredients together into a slurry

Pre-heat a non-stick saucepan at temperature No. 6 on the induction cook top

Add 1 metric tablespoons of the mix to the pan at a time

Fry until the water has evaporated and the tuille is lightly coloured

Carefully take out with a fish slice and drain very well on paper towels

Wipe the pan clean of excess oil & repeat the process

Serve the steamed salmon on a pool of whey Beurre Blanc, topped with the pumpkin seed wafers.

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