Darne de Saumon au Beurre Blanc (Salmon Steaks with Lemon Butter Sauce)

Ingredients

• Chinook salmon

  Fish, raw

  2 fillet or 792g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ½ cup or 112g

• Thyme

  Spices, dried

  ¾ tbsp, leaves or 2g

• Bay leaf

  Spices

  1 tbsp, crumbled or 2g

• Lemon juice

  Raw

  2 lemon yields or 94g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lemon juice

  Raw

  2 lemon yields or 94g

• Butter

  Unsalted

  14 tbsp or 198g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parsley

  Raw

  2 sprig or 2g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

Directions

1. 1. 1. Prior to preheating, clean and oil the grill. 2. Marinade Sèche: 3. 1. Mix all the marinade ingredients together. Place the salmon in a shallow dish and pour the marinade over the top. Cover the dish in plastic wrap and leave to marinate in the refrigerator for a minimum of 2 hours. 4. Cuisson: 5. 1. Pat the salmon steaks dry and sprinkle them generously with salt and pepper. Place the presentation side of the fish diagonally on a hot grill and cook until the grill leaves dark lines on the flesh. Turn the darnes 90° and cook again until the grill leaves dark lines on the flesh (quadriller). Flip the darnes and repeat the same operation. Remove the fish from the grill and place it on a wire rack by the grill to rest for 5 minutes. Note: Keep the fish warm. 6. Beurre blanc: 7. 1. Season the lemon juice and reduce it by half in a medium pan over medium heat. Increase the heat to high and whisk in the cold butter, piece by piece, until melted and incorporated. 8. To Serve: 9. 1. Using a carving fork, pierce the central bone of the darnes, and pull up to remove. Place a darne on a hot plate. Spoon some beurre blanc onto the plate, brush the fish with melted butter to add shine (lustrer), and decorate the plate with a sprig of parsley. If desired serve with fresh lemon.