Best Salmon Tournedos Poached In Beurre Monté Recipe 475 Recipes

SALMON TOURNEDOS POACHED IN BEURRE MONTé RECIPE - (4.7/5)

Steps:

• directions 1 Start with the poaching sauce, called beurre monte, which is butter which is melted without breaking the liquid to fat emulsification of solid butter. In a small sauce pan bring 1/4 cup water to a low simmer over medium heat. Reduce heat to low and begin whisking in 1/4 pound of butter tablespoon by tablespoon until emulsified and even. Then add in remaining 3/4 pounds of butter a bit at a time, whisking all along until emulsified. Keep over low heat, being sure not to boil, or the sauce will break. The temperature for poaching should be between 180-190 degrees. The sauce will need to be 2-3 inches deep for poaching; if it is not that depth move it to a smaller sauce pan or add more butter. You can add more butter almost indefinitely and maintain the emulsion. 2 Now prepare the salmon tournedos. Start by removing the skin from the salmon. Then cut along the length of the filet removing roughly the top 1/3 of the filet from nearer the spine, leaving the thick belly meat. Then butterfly the belly meat, starting from the spine side and being sure not to cut all the way through the belly. 3 Open the fillet up and flip it so that it is skin side up (where the skin used to be. Salt and pepper the fish and then lay out the basil leaves and sprinkle on the chives and dill. Now roll the whole filet up so that you wind up with a long cigar shaped roll of salmon. Use twine to tie the roll approximately every 2 inches. Be sure not to tie very tightly or you will damage the salmon. Then cut the roll into even segments between the ties, leaving each section wrapped and tied. 4 Finally poach the salmon in the beurre monte. Simply submerge the salmon in the sauce and leave it for about 6 minutes. The flesh should turn a light pink but stay slightly red on the interior. If you find your salmon isn't cooking evenly top to bottom flip the salmon over after 3 minutes. 5 Serve immediately with a bit of the beurre monte as sauce. Garnish with parsley.

SALMON TOURNEDOS WITH HERB SAUCE

Steps:

• Tuck 1 narrow end of salmon in toward center. Wrap second narrow end around first to form solid round. Repeat with remaining salmon steaks, forming 4 solid rounds. Season with salt and pepper.
• Preheat oven to 400°F. Cut four 3/4-to 1-inch-wide strips from center section of each tortilla. Wrap 2 strips around each salmon round, overlapping ends to encircle completely. Secure with toothpicks. Transfer to baking sheet. Sprinkle tops of salmon with 2 tablespoons chives, 2 tablespoons dill and 2 tablespoons onion. Press to adhere.
• Melt 3 tablespoons butter in heavy medium saucepan over medium heat. Add 1/2 cup onion; sauté until tender but not brown, about 5 minutes. Add wine and lemon juice. Increase heat; boil until sauce is reduced to 1/3 cup, stirring occasionally, about 9 minutes. Set aside.
• Bake salmon packets until salmon is cooked through, about 10 minutes.
• Meanwhile, bring sauce to simmer over low heat. Add 6 tablespoons chilled butter 1 piece at a time, whisking just until melted after each addition. Remove from heat. Mix in 1 tablespoon chives and 1 tablespoon dill. Season to taste with salt and pepper.
• Transfer salmon to plates. Spoon sauce around and serve.

POACHED SALMON

Steps:

• Fill a saute pan wide enough to hold the salmon in a single layer without overlapping the fillets and tall enough to cover the salmon with water about 1/4 of the way to the top. Add the vinegar, honey, and salt. Whisk to combine.
• Carefully lower the salmon fillets into the pan in a single layer. Add more water so that they are just barely covered.
• Scatter the dill, peppercorns, and bay leaf over the top.
• Bring the water to a gentle boil over medium-high heat. Simmer the salmon, adjusting the heat as needed so that you maintain a steady simmer but not a rapid boil. Let cook 2 minutes.
• Check the temperature of the salmon using an instant read thermometer. It should be around 135 to 140 degrees F, no more (fish is considered cooked at 145 degrees F, but the temperature will continue to rise as it rests). If needed, cook it 1 to 2 minutes more. DO NOT overcook or your salmon will be dry.
• With a wide spatula, gently lift the poached salmon out of the water and place it on a plate (discard the poaching liquid). Cover and let rest 4 minutes. Enjoy hot, sprinkled with additional chopped dill, cracked black pepper, and a squeeze of lemon as desired.

MEDITERRANEAN BAKED FISH RECIPE - (2.8/5)

Steps:

• Mix together 1/2 cup bread crumbs, raisins, parsley and cheese. Add melted butter or margarine and toss; set aside. Sprinkle fish lightly with salt and pepper, then spoon 1/4 cup of the raisin mixture onto fish. Fold in ends of fish and roll. Place seam-side down in a lightly greased baking dish. Spread the top of each fish roll with one teaspoon mustard and sprinkle with remaining bread crumbs. Bake at 400 degrees for 20 minutes or until fish flakes easily. Garnish with parsley sprigs and serve with lemon wedges. Serves 4.

SALMON WITH BEURRE ROUGE AND SMOKED-SALMON-STUFFED BAKED POTATO

Steps:

• Bring wine, shallots, and vinegar to boil in heavy small saucepan. Reduce heat to low and simmer until liquid is reduced to 2 tablespoons, about 5 minutes. Remove pan from heat and cover.
• Do ahead: Can be made 4 hours ahead. Let stand at room temperature.
• Preheat oven to 400°F. Place each potato on separate sheet of foil, sprinkle with sea salt, and wrap tightly. Bake until tender, about 1 hour. Remove foil; cool to just warm, about 20 minutes. Cut lengthwise in half. Scoop flesh into medium microwave-safe bowl, leaving 1/4-inch-thick potato shell. Add 2 tablespoons butter and milk to potatoes in bowl; mash well. Stir in sour cream and 3 tablespoons green onion tops. Season to taste with salt and pepper.
• Do ahead: Can be made 2 hours ahead. Loosely cover shells and filling separately and let stand at room temperature.
• Rewarm potato shells, then filling, in microwave at 20-second intervals until heated through. Stir smoked salmon into filling; season with sea salt and pepper. Mound filling in shells.
• Place 1/4 cup water and salmon fillets in heavy large skillet; sprinkle with salt and pepper. Cover; steam over medium-high heat until salmon is just opaque in center, about 3 minutes.
• Meanwhile, rewarm wine-shallot reduction over medium-low heat. Add remaining 8 tablespoons butter, 1 tablespoon at a time, whisking until each is melted before adding next; continue whisking until beurre rouge is thick (do not overheat or sauce may separate). Season with salt and pepper.
• Spoon sauce onto 4 plates. Place potatoes on 1 side; sprinkle with remaining green onions. Arrange 2 salmon strips atop sauce on each plate; sprinkle with peppercorns and chives.

HERBED SALMON ROULADES WITH LEMON BEURRE BLANC

Steps:

• Preheat oven to 475 degrees. Prepare fillet; starting at thick edge, slice fillet so that it opens like a book (be careful not to cut all the way through the opposite side). Coat inside of salmon "book" with mustard, season with salt and pepper, and sprinkle with herbs and zest. Slide 6 pieces of kitchen twine under fish, and roll it up. Tie twine to hold roll together. Tie 6 more pieces of twine around fish. Slice the fish into 12 individually tied rounds. Transfer slices to a parchment-lined baking sheet. Refrigerate until ready to cook (up to 1 day).
• In a small saucepan, boil wine, vinegar, and shallot until pan is almost dry, 20 to 25 minutes. Add cream and return to a boil. Remove pan from heat, and gradually whisk in butter until thickened and glossy. Season with salt and pour through a fine-mesh sieve.
• Roast salmon until fish flakes easily, 10 to 12 minutes. Carefully remove twine from each roulade. Drizzle with sauce.

BAKED SALMON WITH WHITE WINE DILL SAUCE RECIPE - (4.3/5)

Steps:

• 1. Preheat your oven to 450. 2. Line a baking sheet with aluminum foil and spray with non-stick spray. 3. Place salmon fillets on the prepared baking sheet. Sprinkle fillets with kosher salt and fresh cracked pepper. Place 2 lemon slices on top of each fillet. Bake for 10 minutes. Remove and tent with aluminum foil for 10 more minutes. Fish will continue to cook during this time. It will flake easily when done. 4. While salmon is baking, melt butter in a skillet over medium heat. Once melted, add minced garlic and cook just until fragrant, about 30 seconds. Pour in wine. Cook for 5 minutes or until sauce reduces by 1/3. Stir in fresh dill and remove from heat. 5. Remove lemon slices from the top of the salmon and discard. Gently slide a turner or serving spatula between the skin and the flesh of the fillet to remove the skin, it should separate very easily. Transfer to a serving platter and spoon white wine dill sauce over the top. 6. Serve.