Butter Poached Salmon Medallions
You know what goes well with everything? You got it, Butter! This is the best way to cook a Salmon which will melt in your mouth. So tender it will break apart with the first touch of a fork. Paired with a fabulous sauce, makes a fantastic dinner.
Ingredients
- 1 kg. Salmon cut into 2 to 3 ounces medallions
- About 120g Sweet Butter or plain butter
Chardonnay & Chives Mustard Sauce:
- 2 tablespoons Sweet Butter, not salted
- 2 Shallots, minced
- 1 cup Chardonnay
- 1 pinch of Saffron, optional
- ½ cup Heavy Cream
- 2 tablespoons Des Meaux/ Country Mustard, mustard with seeds
- 2 tablespoons Chives, chopped
- Salt and Pepper to taste
Buttered Asparagus:
- Four to five Asparagus per person
- About 1 teaspoon Butter Olive Oil per person
Method.
- Preheat Oven to 180°
- Cut the fish into 1 – 2 inch medallions.
- Line a cookie sheet with a silicone baking mat.
- Melt the butter slightly in the microwave (maybe 10 seconds) DO NOT COMPLETELY MELT, melt only to a creamy/soft stage.
- Brush the soft butter into the fish medallions.
- And when your sauce is ready, put the fish in the oven and cook for about 5 minutes or until cooked to your liking!
Chardonnay & Chives Mustard Sauce:
- In a saucepan heat the butter, when hot add the shallots. When they are translucent, add the saffron (if you have it) and the Chardonnay and let reduce by half.
- Add the cream and cook for 5 minutes at medium heat.
- Add the mustard, chives and as much butter as you like.
- I like about 2 to3 more tablespoons.
Buttered Asparagus:
- Peel them first and poach them in boiling water to your liking.
- Immediately after cooked immerse in ice water and reserve.
- When ready to serve heat some butter in a fry pan and gently reheat the asparagus.
