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