- Hey, guys.
Today, I'm gonna show you how to make
a delicious seared salmon with a beurre blanc sauce,
on top of some raw veggie nests.
This is a beautiful dish to make for spring.
It's easy to put together,
and looks so beautiful too.
Let me show you how to make it.
The first thing we need to do
is create our veggie ribbons.
And to do that, we are going to use
this really amazing three in one vegetable peeler,
by a brand called Vremi.
Now, if you're a subscriber
to the Entertaining with Beth subscription box,
this is the peeler that came in your box.
And if you're not a current subscriber
to the Entertaining with Beth subscription box,
and you wanna know more about it,
there's a link in the description
and we are currently taking subscriptions
for the next box, which will be sent in July.
So if you wanna get on board,
now's the time.
Now, the great thing about this peeler
is that it has three different settings.
And we are gonna be using the julienne setting
for the vegetable ribbons.
And I like to use a combination
of carrots, yellow squash, zucchini, and asparagus.
So we're first gonna begin with the carrots,
then we're do the same thing with the zucchini.
And when you peel it, it almost looks like
it's coming out in one big chunk.
But when you look closely,
you'll notice those are individual little veggie ribbons.
And then we'll do the same thing with the yellow squash.
And then we're gonna take an asparagus spear
and do three to four turns of that.
Now you'll start to see all these beautiful colors
and how they work so well together.
And then we're gonna place these in bowl,
drizzle with some olive oil, and salt and pepper.
And then I think it's actually easier
to portion it out this way per person.
So you can take your little nest
and put it on a plate so it's all ready to go.
We're also gonna serve these vegetables raw,
which I know at first might sound a little strange,
but I'm telling you, it's a really great combination
with the decadence of the beurre blanc sauce
and the warm fish.
If you wanted to cook them,
you could just saute them in a pan for very few minutes,
like maybe two to three minutes,
just to take the raw-ness out.
But you don't want to take the crunch out,
because I think that adds a nice texture.
Now, for the beurre blanc sauce.
This is a very decadent French sauce,
which is very popular in the Loire valley,
which is where my husband is from.
And in fact, it's where we got married.
And during our wedding, all week long,
people couldn't get enough of the beurre blanc sauce.
All my relatives, they came over from the States,
it's all they talked about.
It's really decadent and really rich,
but it's so good.
So, in a sauce pan, you're going to add
a third of a cup of a dry white wine.
You could use a muscatel wine,
which would be very authentic for the Loire valley,
or you could use a Sauvignon blanc,
and to that, you're going to add
two tablespoons of minced shallots,
and a tablespoon of your favorite herb.
I like to use parsley this time of year,
'cause I think there's a nice freshness to it,
with the fish.
Then you're gonna simmer this liquid
until all of the wine has just about evaporated.
You're really looking for a pan that is almost dry.
And at that point, you're going to add
three tablespoons of heavy cream.
And you can whisk that up.
And now, here comes the butter part.
So we are making what's known as an emulsion.
Anytime you're making an emulsion,
which you've probably have had this experience
when you do salad dressing.
If you try to put that oil in too quickly
to the vinegar, it never really combines.
So that's what we have to keep in mind for this sauce,
which is why we really wanna add this butter
in small chunks.
So I think the best thing to do
is take a stick of butter that's well chilled.
We're working with a half a cup.
I know (laughing).
Look, I told you it was decadent,
but this what makes it good.
Then you're going to cut the butter in thirds, lengthwise,
and put it on its side and cut it down.
And that way, you'll get easy cubes.
And you keep it right there on your little butter paper.
Works out really well.
And then, little by little, you're gonna add the butter,
whisking all the while.
And when you get like halfway through,
you might be thinking, "Really?
"Does it really need all this butter?"
It really does need all the butter.
I'm telling you.
You will not notice that it's very buttery
once it's all said and done.
It'll feel like a very light sauce,
which is what makes it so dangerous,
but it is good.
And once your butter is all added,
and your sauce is looking good,
you wanna go ahead and strain it
through a fine mesh sieve.
And that will give you a really nice, smooth sauce.
And then you can pour it back in to your sauce pan,
and keep it on a very low flame.
If you forget about it and it starts to kind of boil over,
that is what will break a sauce.
And you will see it really quickly.
It'll look like all the butter's on top
and everything else is on the bottom.
If that happens, don't panic.
What you wanna do is take a bowl,
and put a teaspoon of water in it,
and then add your sauce to it,
and then whisk it up.
And you'll see, it'll come right back together.
And you can put it back on the flame,
and just keep it really low.
So that's how you fix a broken beurre blanc sauce.
Okay, so our veggie nests are ready to go.
Our sauce is ready to go.
Here's what we're gonna do with our fish.
You wanna be working with six ounce salmon filets.
And I just salt and pepper the top of them.
And then you wanna get a nonstick skillet really hot.
And the skillet should be oven-safe,
because we're gonna finish these off in the oven.
So make sure you don't have any plastic handles.
And then I like to use coconut oil,
because I find that you get a really nice sear on it.
It won't taste like coconut.
I find the flavor's very faint,
but you just get a really nice golden brown color to it.
And once that pan is nice and hot,
you're gonna put the fish in.
And you wanna allow it,
the chance to get a really nice sear.
So, once you see the fish start to become
a lot more opaque at the bottom,
that's probably a good indication that it's time to flip.
And then once you flip it,
you'll see that beautiful golden color.
And then you can pop it in the oven.
I like to do 350 degrees,
and if I'm making two filets,
you're looking at anywhere from six to eight minutes.
If you have four filets going at once,
you're probably looking at more like eight to 10 minutes.
You just don't wanna overcook it.
And then once your salmon is ready to go,
you can place it on top of your vegetable nests.
Spoon that delicious beurre blanc sauce
over the top of the fish,
which will then drizzle down into the vegetable nests.
But you could certainly take the spoon
and dollop the sauce around the plate, as well,
which makes for a pretty presentation.
And you wanna garnish your fish
with a little bit of freshly chopped parsley.
And there you have it.
I think this is a dish
that you guys will be making all spring and summer.
And if you would like
two terrific dessert ideas to pair with this menu,
I highly recommend my strawberry shortcake.
You can click that annotation there.
And if you'd like to know
how to make a lavender creme brulee,
that would be another great option.
And you can click that annotation there.
All right, you guys, I'll see you back here next week
for another quick and easy recipe.
Until then, bye.