Smoked Salmon Bouquet with Maudite Beurre Blanc Sauce
4 servings
Prep time: 20 minutes
Cook time: 1 hour 45 minutes
Ingredients
- 1 tbsp. olive oil
- 1 small zucchini, cut into ribbons
- 2 tbsp. fresh basil, chopped
- 1 small tomato, seeded and diced
- Salt and pepper to taste
- 12 slices of smoked salmon, around ½ lb.
- Ground black pepper
- 1 tbsp. French shallots, chopped
- 1 tsp. fine maple sugar or brown sugar
- 1 tsp. butter
- 12 oz. Maudite beer
- 1/4 cup heavy cream (35%)
- 1/2 lb. butter, softened and cut into pieces
- 4 sprigs of fresh basil (garnish)
Directions
Preheat oven to 350°F. Heat oil in a skillet and sauté zucchini. Add basil and diced tomato. Season, remove from heat, and set aside. Put three slices of smoked salmon in the middle of each plate to form the petals of a flower. Leave room to garnish with zucchini. Sprinkle petals with ground black pepper and keep cool. Sweat shallot in a pan with maple sugar and a little butter. Moisten with beer and reduce by half. Add cream and reduce liquid by ?. Slowly add butter while whipping. Season. Just before serving, add diced tomato and basil. Spoon beurre blanc around the edge of each smoked salmon bouquet and garnish with fresh basil.
Source: Chef Ronald Marcotte
