Saumon Cru, Beurre Blanc Grenade - Taste With The Eyes

Saumon Cru, Beurre Blanc Grenade
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Raw Salmon, Pomegranate White Wine Butter Sauce

The inspiration for this easy, elegant dish comes from a charming bistro in Paris that serves pan-fried trout with a pomegranate white wine butter sauce.

Here, the star of the show is pristine raw sockeye salmon that is bathed in the warm sauce. The result is a mind-blowing silky-rich dish where pomegranate arils add fruitiness, crunchy texture, and pops of color.

We often serve raw salmon drizzled with olive oil and some citrus, adding richness and brightness. In this French version, imagine how butter is substituted for olive oil and where white wine and vinegar add the tangy bright notes. Shallot adds complexity, while butter sauce paired with bold sockeye brings a luxurious mouthfeel.

Crudo or raw salmon is typically served cold, but here, to add another interesting dimension, the butter sauce gives warm kisses to the raw salmon. It is unusual, and unusually fabulous.

Recette de Saumon Cru

Saumon Cru

Salmon

2 portions of sockeye salmon, sushi-quality, approx. 8 -10 oz. each

Remove skin and pin bones from salmon. Slice sashimi style. Shingle salmon on two platters. Let salmon come to room temperature while preparing the sauce.

Beurre Blanc Grenade

1/4 c. white wine
1/4 c. white wine vinegar
2 T. shallots, minced
1/4 c. heavy cream
kosher salt and white pepper to taste
1 stick cold unsalted butter, cut into small cubes
3 T. pomegranate arils, at room temperature

In a medium sauce pan, over medium-high heat: cook wine, vinegar, and shallots and reduce until almost dry. Lower heat and stir in cream, salt and pepper and continue to cook for one minute.

Turn heat to very low, add a few cubes of butter at a time, continuously whisking. Remove pan from heat from time to time to prevent it from getting too hot. When all the butter is incorporated, add pomegranate arils.

Saumon Cru, Beurre Blanc Grenade