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.
Gently fry the shallots in some of the butter for 5 minutes until translucent but not browned.
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.
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.
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.
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.
The sauce freezes well: cool before transferring to a zip-lock bag or jam jar and defrost thoroughly before using.