Salmon in Potato Cage with Lemon Beurre Blanc

Salmon in Potato Cage with Lemon Beurre Blanc

By Chef Marcus Published: January 14, 2014

    Salmon in a Cage with Lemon Beurre Blanc serves 6 Recommended Wine: 2012 Cinder Chardonnay



    1. To make the salmon cage, julienne your peeled potatoes and set them in a bowl seasoned with shallots, salt and pepper. Bring an 8” non-stick pan with a splash of olive oil to medium heat and add the potato mix spreading it out evenly. Season the salmon fillet and lightly dredge the non skin side in flour dusting off the excess. Dip the floured side in egg wash allowing the excess to drain off. Place the fillet in to the center of the potato mix. Cook until the potatoes are golden brown. Flip the potatoes being careful not to dislodge the salmon. Finish in a 400* oven 2 minutes, then rest. Remove from the pan, cut in two, plate up and garnish with beurre blanc.
    2. The beurre blanc is made by sweating the shallots with a tsp. of butter in a stainless steel pot until they are translucent but not colored. Add the wine and vinegar and reduce until just before dry. Add the butter a Tbsp at a time, constantly whipping with a whisk over low heat. When all the butter is incorporated, season with salt, pepper and lemon juice. Strain and keep warm before serving.