QimiQ Recipe Database

Beurre Blanc with Salmon Scallopini

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QimiQ Benefits

Acid, heat and alcohol stable
100% natural, contains no preservatives, additives or emulsifiers
Emulsifies with butter
Sauce can be kept warm in a water bath without danger of breaking

15

easy

Ingredients for 10 portions

For the salmon
1500 g Salmon fillet
For the sauce
250 g QimiQ Cream Base
80 g Shallot(s)
Pepper corns
Bay leaf
300 ml White wine
200 ml White wine vinegar
500 g Butter
Salt and pepper

Method

1.

Slice the salmon into 10 scallopini (approx. 150 g per slice).

2.

For the sauce, place the shallots, peppercorns, bay leaf, white wine and vinegar in a pan and bring to the boil. Reduce down to approx. 4 fl oz.

3.

Strain, add the QimiQ Sauce Base to the reduction and bring back to the boil.

4.

Blend the butter into the sauce with a stick blender to create a creamy sauce and season to taste.

5.

Keep warm in a hot water bath at approx 65 ° C.

6.

Sauté the salmon and serve immediately with the sauce.