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Autumn salmon Poire Bourg-Blanc sauce | Hotel de Mikuni's recipe transcription

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Hotel de Mikuni

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Ingredients

Autumn salmon : 1 piece
Unsalted butter : 20g
White wine : 90cc
White wine vinegar : 20cc
onion : 15g
Cold unsalted butter : 100g
salt : Appropriate amount
pepper : Appropriate amount

Time required

30minutes

Procedure

1) Prepare the material 00:44
Finely chop the onion and lightly salt and pepper the salmon.
2) Make bourboulenc sauce 01:35
Put white wine, white wine vinegar and onions in a pan and mix. After boiling down about half, add cold butter and mix until thickened. Turn off the heat, taste and salt and pepper.
3) Bake autumn salmon 05:23
Heat the butter in a frying pan and slowly bake the autumn salmon from the skin over low heat. Add butter on the way and cook while sprinkling melted butter.
4) Serve 06:56
Once the sauce has been warmed, spread the sauce on a plate and place the grilled salmon on it.

Point

・ A recipe for autumn salmon poire boules blanc sauce by Kiyomi Mikuni, the owner and chef of the French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ Bourg-Blanc sauce is for 2 servings.
・ Bourg-Blanc sauce is a basic sauce that has been around for 100 years, meaning white butter sauce.
・ If you don't have white wine, you can use sake.
・ When adding butter, mix it so that it does not separate.
・ If you like a thick sauce, boil it well and add butter.
・ It is delicious even if you garnish it with boiled vegetables.