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12 oz salmon - blanche’
3 Tbsp oil olive
-
2 oz cognac
s&p
jus lemon
-
7 oz butter
-
3 oz butter amande
-
1 Tbsp shallot
1 oz white wine
1 oz water
-
6 oz butter
s&p, white wine
jus lemon, dill
=combine 1. & 2., puree a third, add to 3. Reduce 5. by half, add to 4., add everything together. Top with 6.
3 Tbsp oil olive
-
2 oz cognac
s&p
jus lemon
-
7 oz butter
-
3 oz butter amande
-
1 Tbsp shallot
1 oz white wine
1 oz water
-
6 oz butter
s&p, white wine
jus lemon, dill
=combine 1. & 2., puree a third, add to 3. Reduce 5. by half, add to 4., add everything together. Top with 6.
