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Salmon with Moutarde de Meaux
and Tomato Beurre Blanc

This summer at SeaBear - exclusive Fresh, never Frozen, Wild Salmon

"Happy and successful cooking doesn't rely only on know-how;
it comes from the heart, makes great demands on the palate and
needs enthusiasm and a deep love of food to bring it to life."
~ Georges Blanc, in "Ma Cuisine des Saisons"

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La Belle Cuisine

Salmon with Moutarde de Meaux and
Tomato Beurre Blanc
Piret's; The George and Piret Munger Cookbook
by George and Piret Munger, 1985, Houghton Mifflin

Makes 4 servings

“Brown-speckled, mustard crème fraîche coats fish fillets in this dish from
Paula Wolfert, who learned it from Georges Blanc. Other fish, such as sword-
fish or halibut, may be substituted for the salmon. If thicker fillets are used,
the fish should be broiled on one side, turned halfway through the cooking
time, coated with more crème fraîche, and broiled until done. Figure 10
minutes total cooking time for each inch of thickness of the fish.”

To make the beurre blanc
1 pound ripe tomatoes
2 tablespoons fruity olive oil
Salt, to taste
1/2 teaspoon freshly ground pepper
1/8 teaspoon crumbled dried thyme leaves
1 tablespoon minced shallots
2 tablespoons dry white wine
2 tablespoons white wine vinegar
1/4 cup crème fraîche
8 tablespoons unsalted butter,
cut into large pats

1. Remove the stem plugs from the tomatoes. Drop the tomatoes into
boiling water for 10 seconds to loosen the skins. Drain and peel the
tomatoes. Remove the seeds, and cut the tomatoes into small dice.
Heat the olive oil in a small skillet, add the tomato cubes, and cook
them over medium-high heat, stirring, until they are thick and well
reduced (about 7 or 8 minutes). Season the sauce with salt, and
add the pepper and thyme.
2. In a medium, nonaluminum saucepan, bring the shallots, wine, and
white wine vinegar to a boil, and boil until the mixture is reduced by
half. Lower the heat slightly, whisk in the crème fraîche, and cook
the mixture over high heat until it is reduced by half. Lower the heat
slightly again, and whisk in the butter, a piece at a time. When all of
the butter has been added and the mixture is thick and foamy, pour
it into the tomato purée, straining it if you wish to eliminate the tex-
ture of the shallots. Adjust the seasoning, and set the sauce in a
warm place (a double boiler set over hot water works well), until
ready to serve.

To prepare the salmon
1 salmon fillet (about 1 pound), skin left on
1 1/2 tablespoons unsalted butter
1 teaspoon salt (approximately)
1/2 cup crème fraîche or heavy cream
2 tablespoons Moutarde de Meaux

1. Place the salmon skin-side down on a cutting board and cut the fish
into 4 scallops, cutting at about a 30-degree angle. Discard the skin.
Run your hand over the surface of the fish to make sure no small
bones remain. Thinly slice any salmon trimmings and reserve them.
2. Coat a heavy baking sheet with the butter. Arrange the salmon scallops equal distances apart on the baking sheet. Add any extra pieces of
salmon to the scallops, dividing it up equally among them so the
scallops will cook at the same rate. Sprinkle each fillet with about
1/4 teaspoon salt.
3. In a small mixing bowl, combine the crème fraîche with the mustard, blending well. Coat the top of each salmon fillet with the mixture.
4. Broil the fish 4 inches from the heat source for 3 to 5 minutes, or until
the creamy topping is glazed and spotted brown. To serve, spoon
about 1/3 cup of the tomato beurre blanc on each of four warmed
dinner plates, and carefully top each with a salmon fillet.
Serve immediately.
 

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