Pages

Saturday, June 16, 2012

ChezCindy: Compound Butters - part 2


One of my cooking hobbies is recreating a meal that I had while dining out at a nice restaurant.  About 12 years ago, I had a salmon dish that was served on a bed of fresh sliced tomatoes.  The beautiful contrast of colors, using yellow and red tomatoes as a backdrop for the bright orange salmon, presents a striking plate for the eye.  Pictured above is my recreation of that meal. 

I sear the salmon as described in an earlier post for Copper River Salmon.  Seared Salmon Recipe

You can use either farm or wild salmon, as available.  Slice fresh tomatoes and top with a Mustard-Parsley-Shallot Butter.  The tomatoes are gently warmed by the hot seared salmon, taking away the 'rawness' of the tomatoes.  As the mustard butter melts over the salmon, it melds with the tomato juices creating a sauce-like consistency.  I often serve a small portion of pasta under the salmon to capture the juices of  this dish.  The freshness of the tomatoes is a pleasant surprise against the seared salmon, making this meal one of the joys of summer that we never tire of.  Pair this salmon with a crisp Sauvignon Blanc wine. 

Mustard-Parsley-Shallot Butter
1 stick of unsalted butter, softened
3 tablespoons Dijon mustard
2 tablespoons finely chopped shallots
1 tablespoon chopped fresh parsley
1/4 teaspoon lemon zest
2 teaspoons fresh lemon juice
1/2 teaspoon kosher salt
1/8 teaspoon white pepper

Combine all ingredients into a small bowl.  Stir to combine.  Lay out a large piece of plastic wrap.  Spoon the butter onto the plastic wrap.  Shape the butter into a log.  Roll up in the plastic wrap.  Store in the refrigerator until ready to use.  Store the remaining butter in the fridge for 3-5 days or 1 month in the freezer. 

















Compound butter wrapped in plastic.




No comments:

Post a Comment