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Smoked Tea Beurre Blanc Salmon

Any time Saint Andrew’s night on 30 November or Burn’s night on 25 January approaches, my Scottish blood rushes. I have a sudden urge to play the bagpipes and the hunt is on to find good Scottish fare at our local French market. This time I’m going savoury for 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

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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Herb-Hugging John Dory with Smoked Tea Beurre Blanc

The signs were all there.  First this one, rue St Pierre – or St Peter’s Street- looked down on me as my keys dropped to the ground.

Was I heading for the Pearly Gates to say b-b-b-onjour?

Thankfully to my relief, the sign appeared again a few minutes’ later at the local market in St Germain-en-Laye. Saint Pierre – or John Dory – was laid out beautifully chez le poissonier. Taking it as the real sign, it was high time to do something with this gorgeously thick fish fillet.

I couldn’t just fry it and shove it on a plate with lemon and parsley.  No. This was for Alchemy in the Kitchen, so it needed some transformation with some simple ingredients, as Hester puts it so well.

I found a French recipe by chef Vincent David but adapted it.  The result?  I’m making it again and again for my French guests. Sounds très posh? It’s so simple yet sophisticated and delicious. The topping is referred to as à la viennoise. It’s when you coat it with breadcrumbs and fry it.  Here, the topping is added at the last minute and quickly finished off under the grill.

Update: I’ve discovered the topping freezes well, especially as you’ll have some left over.  Cut the topping into fillet portions and stack each slice between baking parchment and seal in a container in the freezer.  Use just at the last minute when needed, grilling just a minute longer.  It’s one less thing to worry about if you’re entertaining guests!

Herb-hugging John Dory with Smoked Beurre Blanc Recipe

Preparation Time: 15 minutes
Cooking Time:
40 minutes

Serves 4

4 John Dory fillets

Viennoise Topping

100g butter
100g breadcrumbs
100g block of parmesan,
freshly grated
1 clove garlic, finely chopped
1 tbsp fresh lemon thyme

1.  Melt the butter in a saucepan and mix in the breadcrumbs, parmesan and garlic.   Here I added  a tablespoon of dried seaweed (found in Asian supermarkets) but you can add freshly chopped herbs if you prefer.

2.  Spread the mixture out on to a baking sheet lined with baking parchment.

3.  Top with another baking parchment sheet and roll it out until it’s flat and even (about 3mm thickness).  Place in the fridge to set.

Smoked Tea Beurre Blanc Sauce

50g shallots
40cl dry white wine
25cl single cream
90g butter
1 Lapsang Souchong teabag

4. Using some of the butter, sweat the shallots for about 5 minutes until translucent (don’t brown).  Add the wine and leave on a medium heat for about 10 minutes, until reduced by half.

5.  Add the cream and stir until boiling.  Take off the heat, whisk in the rest of the butter until it melts then add the teabag and leave the tea to infuse for about 10 minutes.

6.  Meanwhile, prepare some vegetables of your choice.  Here I cooked some green beans, added some fried mushrooms and sautéed them together with a touch of lemon juice.

7.  Filter the sauce into another saucepan and keep on a low heat.

8. Season the fish fillets and fry in some olive oil and butter gently until just cooked; no more than 5 minutes, depending on thickness.

Keep bathing the fish in the butter

9. The viennoise topping is now ready to cut. If you have any extra, cut them into portions, place each between the paper and freeze until needed.

Place the fish in a roasting tin, layer the topping on top of it and melt it under the grill for a couple of minutes.

Just placing it under the grill gives a magical effect: the topping just hugs the fish like they were meant to be together.

Viennoise topping hugging the fish

Serve on a bed of vegetables and surround with the sauce and enjoy with a chilled glass of white Burgundy.

Santé! Slàinte!

This recipe was published as a guest post over at Alchemy in the Kitchen.
Hop on over to Hester’s blog if you would like to leave a comment.