8 salmon or halibut steaks, at least 1” thick (about 3-4 lb)
1 cup plus 2 tablespoons white wine
6 Tablespoons white wine vinegar
½ cup shallots, minced
Kosher salt and white pepper to taste
3 Tablespoon heavy cream
¾ lb (3 sticks) unsalted butter, cut into tablespoons
Grated zest of 2 large lemons
Rinse and dry salmon and brush with olive oil. Season with salt and pepper. Prepare a charcoal fire or preheat broiler. Place on clean grill for 5 minutes, turn and cook 3-5 minutes more until just done. Salmon is best slightly undercooked. Remove from heat and keep warm.
Combine wine, vinegar and shallots in a saucepan over medium heat. Reduce to 1/3. Season with salt & pepper to taste. Stir in cream and remove from heat. Whisk in butter, one piece at a time, without letting it melt completely. Whisk until creamy and whitened, holding the pan briefly over low heat if necessary to soften the butter. Strain through a sieve, adjust seasoning and add lemon zest. Serve immediately or keep warm in a thermos or in a double boiler over very low heat.
Bouchard Aîné & FilsPommard 1er Cru “Les Charmots”The Cuvée Signature range is a selection of reputed villages, Premier and Grand Crus from the Côte de Nuits and the Côte de Beaune principally. Harvested, made and aged by our winemaker, they are produced in very limited quantities.
Raymond VineyardsSmall Lot Collection Napa Valley Barrel Fermented ChardonnayThis Chardonnay opens with welcoming aromas of toasted marshmallow, allspice, jasmine, and sandalwood.
JCB by Jean-Charles BoissetN°76 ChardonnaySpicy, Luscious, Elegant