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Peanut Encrusted Salmon with Lemongrass Beurre Blanc
peanuts butter cream shallots white wine lemaongrass Toast peanuts, then puree them, season the salmon filet, then coat with
peanuts, broil about 8 to 9 min. Then make the beurre blanc: sweat the
shallots in the wine add the cream reduce by half add 2 tablespoon of
chopped lemongrass, then butter, salt and pepper to taste. |
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