Ingredients
Scale
- for 2-3 lb of salmon:
- 1 small onion or 2 medium shallots, super finely diced (about 1/4 cup diced)
- 1/4 cup fresh lemon juice, from 2 medium or 1 large lemons
- 1/4 cup dry white wine, such as chardonnay or pino grigio
- 1/2 cup heavy cream
- 8 Tbsp cold unsalted butter cut into 8 pieces
Notes
For 2 small filets for me and Leif, half this was more than enough.
Directions
- In a small sauce pan, combine 1/4 cup finely diced onion, 1/4 cup lemon juice, 1/4 cup wine and simmer over medium heat until reduced to a thick mixture (7-8 min).
- Whisk in 1/2 cup cream and as soon as it comes to a simmer, reduce to low heat and slowly whisk in the 8 Tbsp butter, one tablespoon at a time (whisking constantly). Add 1/4 tsp salt or to taste and remove from heat. Cover with a lid to keep warm until ready to serve.