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
approximately 8 peppercorns
1 ounce of heavy whipping cream
8 ounces of cold butter
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.
Viewers with disabilities can get assistance accessing this station's FCC Public Inspection File by contacting the station with the information listed below. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, 888-835-5322 (TTY), or firstname.lastname@example.org.