Poached Salmon w Bearnaise sauce

Ingredients

• 2 TBSP minced shallots
• 2 pounds boneless, skinless salmon
• 1/2 tsp salt
• 1/4 teaspoon ground black pepper
• 1 1/2 cups white wine
• 2 TBSP salted butter, cut into quarters
• Bernaise Sauce
• Yield 1 cup
• 1/4 cup white wine
• 1/4 cup white wine vinegar
• 1 TBSP minced shallots
• 1 1/2 teaspoons dried tarragon
• 1/8 tsp black pepper
• 1/8 tsp plus 1/2 teaspoon salt
• 1 stick of salted butter
• 4 egg yolks
• 1 TBSP water
• 2 TBSP lemon juice
• 1 pinch ground white pepper

Directions

1. Salmon:

2. Preheat oven to 375

3. Add 1 TBSP of shallots to a 9X13 baking dish and spread out evenly.

4. Season the salmon on each side with the salt and pepper, then place it in the baking dish. Spread the remaining shallots on top. Pour the white wine over the salmon and dot the fish with the butter. Lightly press a sheet of wax paper onto the top of the salmons.

5. Bake the salmon for 10-12 minutes, until cooked through but still rare. Remove it from the oven, pour off and discard the liquid, and let the salmon cool. When cooled, cover the wish with plastic wrap and refrigerate it for 3 hours or up to 3 days. Serve with the béarnaise sauce.

6. Bernaise Sauce:

7. In a large, heavy sauce pan over high heat, combine the white wine, vinegar, shallots, tarragon, pepper, and 1/8 tsp salt and boil until the mixture is thick and sticky, like syrup. Remove the heat and set aside.

8. Melt the butter over medium heat in a heavy sauce pan.

9. In the bowl of a food processor (blender), combine the egg yolks,, water, lemon juice, 1/2 tsp salt, and white pepper. Process until thick, about 2 minutes.

10. When the butter has melted and is bubbling, pour it slowly into the food processor, with the processor running, until an emulsion forms.

11. Remove the sauce to a warm bowl, stir in the tarragon mixture and serve immediately.

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