Ingredients
Scale
- FOR THE ASPARAGUS:
- 1 bunch asparagus, ends trimmed
- Water, for blanching
- Salt, to taste
- FOR THE SALMON:
- 1 pound Norwegian Salmon, skinned and cut into 4 pieces
- 1 cup dry white wine
- 1 cup water
- 3 whole dill sprigs
- ¼ cup shallots, sliced
- ½ lemon, sliced
- Salt, to taste
- FOR THE BEURRE BLANC:
- 1 tablespoon shallots, minced
- ¼ cup dry white wine
- ¼ cup white wine vinegar
- Salt, to taste
- White pepper, to taste
- 12 ounces (3 sticks) cold unsalted butter, cut into 1-inch cubes
- Juice of ½ lemon
- 2 ounces Sturgeon Caviar (reserve some for garnish, if desired)
Directions
- Add shallots, wine, and vinegar to a medium saucepan and bring to a boil. Season with a pinch of salt and white pepper. Lower heat to a simmer and cook until the liquid has reduced to about 1-2 tablespoons.
- Reduce heat to low. Whisk in a couple cubes of butter to start an emulsion. Continue whisking butter (2-3 pieces at a time) into the sauce, allowing it to melt before adding more. Do not let the sauce come to a boil.
- Once all the butter has been incorporated, remove sauce from heat and stir in lemon juice. Adjust seasoning to taste.
- Strain sauce into a bowl. Mix caviar into the sauce, reserving some for garnish if desired.