Smoked Tea Beurre Blanc Salmon

As Burn’s night on 25 January approaches, my Scottish roots kick in with a sudden urge to play the bagpipes and the hunt is on to find good Scottish fare at our local market. This time I’m going savoury for ‘teatime’ with an easy yet sophisticated Smoked Tea Beurre Blanc Salmon.

Smoked tea beurre blanc salmon

It’s an Auld Alliance marriage made in heaven; it’s where saucy France hugs Scottish salmon on a plate.  Good fresh organic salmon fillets are gently pan fried and served with a rich French sauce.

However, instead of the classic beurre blanc lemon sauce, I’ve replaced it with a glossy, subtle smoky sauce that doesn’t overpower the salmon but adds that je ne sais quoi with a simple Lapsang Souchong teabag.

smoked tea beurre blanc salmon

A version of this was originally posted in July 2011 for this herb-hugging John Dory recipe.
Since I published the recipe, I’ve altered the sauce so that there’s now less liquid with the wine and cream but more butter to make the sauce glossier, creamier and richer – rather like how I wish to be this year!

healthy roast potatoes thyme

Healthy Roast Potatoes Side-dish

Serve this with lightly sautéd leeks in olive oil and healthy roast potatoes in olive oil and thyme. Simply chop up  washed, unpeeled potatoes (e.g. Charlotte) into cubes and place in a non-stick roasting tin dribbled with a little olive oil, freshly chopped thyme and season with fleur de sel salt and freshly ground pepper.  Roast at 210°C/190°C fan/410°F/Gas 6 for 30 minutes, turning them twice during cooking.

Normally I’d throw in a few garlic cloves still in their skins (en chemise), but for this dish it’s best to leave it out so not to overpower the salmon.

smoked tea beurre blanc salmon step by step recipe

Smoked Tea Beurre Blanc Salmon

5 from 2 votes
smoked tea beurre blanc salmon
Smoked Tea Beurre Blanc Salmon
Prep Time
15 mins
Cook Time
25 mins
Infusing time
10 mins
Total Time
40 mins
 

Smoked tea beurre blanc sauce with Scottish Salmon. Simple ingredients yet a sophisticated alliance of France and Scotland on a plate using a simple Lapsang Souchong teabag.

Course: Main
Cuisine: French
Keyword: Lapsang Souchong, Salmon sauce, Scottish Salmon recipes, Smoked Tea Beurre Blanc
Servings: 6 people
Calories: 500 kcal
Author: Jill Colonna
Ingredients
  • 50 g (2oz) shallots finely chopped
  • 200 ml (7fl oz) dry white wine
  • 100 ml (4fl oz) cream (30% fat) crème fleurette
  • 1 sachet Lapsang Souchong tea
  • 150 g (5.5oz) unsalted butter chilled, diced
  • pinch salt (fleur de sel) & freshly ground pepper (to taste)
  • 6 fresh salmon fillets (@ 150 g each)
Instructions
  1. Gently fry the shallots in some of the butter for 5 minutes until translucent but not browned.

  2. Add the white wine and boil for 10 minutes until reduced by over half so that it looks a bit syrupy. Lower the heat and add the cream, stirring until well combined. Take off the heat and add the Lapsang Souchong teabag. Leave to infuse, covered, for 10-15 minutes.

  3. Remove the teabag (and shallots using a sieve if you like the sauce smooth, otherwise this step is not necessary). Return to a gentle heat and whisk in the cold diced butter gradually until the sauce is combined and glossy.

  4. Season the sauce to taste and keep on a very low heat until ready to serve. Alternatively, set aside to cool covered until ready to serve later and reheat very gently.

  5. Meanwhile, in a non-stick frying pan, sear the salmon fillets in a little olive oil for about 2-3 minutes on each side (depending on thickness), and keep warm in the preheated oven (190°C Fan/Gas 6) for a further 5 minutes.

Recipe Notes

The sauce freezes well: cool before transferring to a zip-lock bag or jam jar and defrost thoroughly before using.

Jill Colonna

MadAboutMacarons.com

smoked tea beurre blanc salmon recipe

 

Have you made any of the recipes from le blog, my books, or fancy playing the bagpipes or making this smoked tea beurre blanc salmon?  Please leave a comment below, take a picture and hashtag it #MadAboutMacarons on Instagram or Facebook – or, even better, just tell your friends about le blog!

Thanks so much for sharing or commenting – it means the world to hear you’ve made/enjoyed the recipes or just super motivation to hear you pop in and say bonjour.

healthy salmon smoked tea beurre blanc sauce

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6 replies
  1. Thomasina
    Thomasina says:

    Thank you for the recipe for the rich French sauce to accompany Scottish salmon. Sometimes salmon by itself can be quite dry.

    Reply
    • Jill Colonna
      Jill Colonna says:

      Thanks, Thomasina. I often buy salmon just to make the sauce. It’s so good – and discovered it freezes very well too.

      Reply
  2. Betty
    Betty says:

    We love salmon, Jill, and this sounds like such a yummy dish. I just found that I could buy a type of what we call heavy cream at Trader Joe’s that has a much higher butterfat content than what is found at the regular grocery, so I might try that to use in this recipe (must admit, I had to look up crème fleurette, but I love the way you keep me learning!!). Just loving the idea of infusing the tea in the beurre blanc! Genius. Will let you know when we try it.

    Reply
    • Jill Colonna
      Jill Colonna says:

      Oops – I’m not American and so a bit confused with your differences but yes, Crème fleurette is the cream we use in France to make whipped cream but also use it for sauces, chocolate ganache… as long as it has 30% fat – so glad you’ve found good cream.
      Please do tell me what you think of the flavours. Sure Victor and you will love it!

      Reply
  3. Christina Conte
    Christina Conte says:

    What a lovely combination, Jill! I’ve never used tea in cooking (except for Scottish Tea Bread, of course). I’m curious to know how this would taste. Looks lovely, regardless and those potatoes are just GORGEOUS! My fave! What are you doing for Burns Night? We’re actually going to a supper on the 26th! My first time. 🙂

    Reply
    • Jill Colonna
      Jill Colonna says:

      Thanks, Christina. You’d love it. It’s a subtle smoky taste which, funnily enough, brings out the salmon flavours. No official Burn’s Night here like in California this year! BUT my first Burn’s Night (other than at school) was at University with Antoine at the top table – he was asked to address the lassies in his Frenchie accent, “Aye fond keess and zen we severrrre” I fell in love! Thought you’d like the tatties, btw!

      Reply

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