In the Kitchen with Des Harris: Lightly Steamed Salmon with Whey Beurre Blanc

Beurre Blanc is a traditional French sauce that’s perfect with fish and seafood. Des has used yoghurt whey in his recipe to add a nice lactic quality, which cuts some of the richness of the butter and gives the sauce a bit of tartness. This has been paired with salmon cooked in the steam oven, creating a dish that’s both delicious and protein-packed. Why not serve this dish at your next gathering – it’s a real show stopper!

RECIPE

Before steaming the salmon portions it’s a good idea to brine them first. This gives the salmon a little more texture.

BRINE

1L water
56g iodised salt
32g sugar
1 lemon, sliced
15g dill or fennel fronds, sliced
1 clove garlic, coarsely chopped
2 crushed black peppercorns

METHOD

Heat the ingredients together until the salt and sugar dissolves, and cool thoroughly before use

Submerge the salmon portions into the brine for 6 minutes, then drain and rinse under cold running water and dry with paper towels

SALMON

2 salmon fillet portions

METHOD

Pre-heat the steam oven to 45 degrees/100% steam

Set up the salmon on steamer trays and steam until the salmon is firm to the touch

WHEY BEURRE BLANC

Juice of 1/2 lemon
Zest of 1/2 lemon
150ml yoghurt whey
2 white peppercorns, crushed
2 coriander seeds, crushed
1/4 bay leaf, crushed
125g unsalted butter
Sea salt to taste

METHOD

Set the induction temperature to No. 7

Put half the lemon juice into the pan and reduce until nearly evaporated

Add the lemon zest, yoghurt whey, peppercorns, coriander and bay leaf

Reduce until approx. 1 tablespoon left and adjust the induction temperature to No. 2Allow pan to cool down slightly & slowly whisk in 500g of diced cold unsalted butter to form the Beurre Blanc

Season with the sea salt and remaining lemon juice.

PUMPKIN SEED WAFERS