Daybreak - thanksgiving dish - Spats at The Blennerhassett Hotel

Salmon with a white wine beurre blanc sauce and a red wine poached egg

(as seen on Spats at The Blennerhassett's dinner menu)


(Yields one serving)

Salmon Filet, seared with oil, pepper and salt until cooked

Red wine of choice

1 large egg

1 ounce of white wine (of choice)

1 ounce of white wine vinegar

1 bay leaf

? shallot

approximately 8 peppercorns

1 ounce of heavy whipping cream

8 ounces of cold butter

Poached Egg:

Heat red wine of choice to a simmer, crack a whole egg into white.

Simmer approximately 2 minutes, until white cooked.

Remove egg, top salmon.

Beurre Blanc Sauce:

Add one part white wine, one part white wine vinegar, bay leaf, shallot and peppercorns.

Reduce until mixture starts to brown. Remove bay leaf, shallots and peppercorns.

Add one part heavy whipping cream. Whisk. Add small parts of cold butter while whisking. Let parts melt before adding more. Failure to do so will cause sauce to break.

When butter is completely melted, top egg and salmon.

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