Poached salmon with beurre blanc sauce and fettuccine

Poached salmon with beurre blanc sauce and fettuccine

Ingredients of Poached salmon with beurre blanc sauce and fettuccine

2 x 200g salmon fillets, skin-on, pin-boned

1/2 cup (125ml) milk

4 black peppercorns

1/2 cup flat-leaf parsley leaves, roughly chopped, stalks reserved

80g dried egg fettuccine

1 vine-ripened tomato, seeds removed, finely chopped

1 tbs olive oil

Beurre blanc sauce

1/4 cup (60ml) dry white wine

2 tsp lemon juice

2 tbs thin cream

60g cold unsalted butter, finely diced

Preparation of Poached salmon with beurre blanc sauce and fettuccine

Preheat the oven to 180°C.

Place the salmon fillets in a small baking dish and add the milk, black peppercorns, reserved parsley stalks and 2 teaspoons sea salt, then pour in enough water to come halfway up sides of the salmon fillets. Cover with foil, place in the oven and bake for about 20 minutes or until salmon fillets are cooked to your liking.

Cook fettuccine in a saucepan of boiling salted water until al dente, then drain. Toss parsley leaves, tomato and olive oil, with sea salt and black pepper to taste, in a bowl with the pasta.

Meanwhile, to make the beurre blanc sauce, place the white wine in a small saucepan and simmer over medium heat until reduced to 1 tablespoon. Add the lemon juice and cream and simmer for 1 minute. With the liquid simmering continuously, whisk in the butter, a few pieces at a time, until combined. Remove from the heat and pour into a serving jug.

Using a large fish slice, transfer the salmon fillets from the poaching liquid to the serving plates and drizzle with a little of the beurre blanc sauce.

Serve salmon with the fettuccine and the remaining sauce separately.

Source: Taste.com.au