Butter Poached Salmon Roll with Grilled Lemon Beurre Blanc and Chives
SERVED WITH: Grilled Goose Fat and Bacon Potato Salad
1 pound Kvarøy Arctic salmon fillet, skinless
1 pound (4 sticks) unsalted butter
3 sage leaves
3 thyme sprigs
4 parsley stems
1 bay leaf
¼ cup dry white wine
½ lemon, juiced
2 garlic cloves
1 teaspoon kosher salt
1 teaspoon black pepper, freshly cracked
8 lobster roll buns, preferably potato rolls
1 cup Grilled Lemon Beurre Blanc (recipe below)
1 bunch chives, thinly sliced
DIRECTIONS
Using a small amount of charcoal, stabilize your grill at 250F.
In medium skillet or shallow baking pan add the butter, sage, thyme, parsley, bay leaf, white wine, lemon juice, garlic cloves, salt and pepper and slowly bring to temperature on the grill.
Once the butter is melted whisk all the ingredients to make sure everything is incorporated. Once the poaching liquid reaches 180F gently lower the salmon fillet into the liquid. Poaching time will vary depending on the thickness of the portion of salmon but will be roughly 4 to 6 minutes. We are looking for an internal temperature of 130F.
While the salmon is poaching, split the buns from the top and generously brush insides with a bit of the poaching liquid. Toast cut side down until golden.
Using a slotted spatula, remove salmon and roughly chop or pull into medium bite-sized pieces. Toss with lemon beurre Blanc and taste for seasoning. Pile salmon evenly between rolls, garnish with sliced chives and ENJOY!
Grilled Lemon Beurre Blanc
1 cup dry white wine
1 lemon
3 tablespoons heavy cream
2 tablespoons shallot
6 ounces unsalted butter, room temperature
1 pinch cayenne pepper
Salt To taste
DIRECTIONS
Stabilize your grill at 450F. Slice your lemon in half and place the flesh side on the grill for 1 minute.
Combine white wine, lemon juice, shallots, in a small saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium and let simmer until liquid is reduced by about 75%, 5 to 6 minutes.
Add the Heavy Cream (not traditional I know but I love it for texture, flavor and stability) allow to reduce for 2 more minutes until you have a nice sheen on the bubbles from the reduced cream.
Turn heat off and whisk in about 2 cubes of room temp. butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
Continue to add butter, a little at a time until all of it has been incorporated and the sauce has a thick, nape texture, 2 to 3 minutes.
Season with salt and cayenne.
Serve immediately or hold for a short time in a small thermos.
Grilled Goose Fat and Bacon Potato Salad
3 pounds red bliss potatoes, cooked and quartered (roasted, boiled or steamed)
2 tablespoons goose or duck fat
1 tablespoon kosher salt
4 slices bacon (I prefer Monroe Sausage’s bacon)
3 large shallots, chopped
1/3 cup cider vinegar
2 teaspoons sugar
1 tablespoon dijon mustard
½ teaspoon black pepper, freshly cracked
2 scallions, chopped
DIRECTIONS
Boil, steam or slow roast potatoes until they are tender (15 minutes)
Stabilize your grill to 350F.
Using a 10 inch cast iron skillet, place bacon in the skillet and place in the grill then close the lid checking periodically, render bacon until browned. With tongs, transfer to a paper towel, let cool and crumble for later use.
Add shallots the bacon grease and cook until tender, about 5 minutes. Remove from heat.
Make the Dressing: In a large mixing bowl, whisk together the shallots, vinegar, sugar, mustard, salt and pepper.
Using a cast iron griddle, soap stone or cast iron pan, add the cooked potatoes to the hot surface and top with the Goose or Duck Fat. Let the fat melt into the potatoes and season with a pinch of salt. Let stand for 2 minutes and using a spatula, scrape the surface and flip the potatoes, be sure to capture the crust!
After another 2 minutes of grilling the potatoes, transfer them straight hot off the grill to the bowl with the dressing. With a rubber spatula, gently stir. Allow the mixture to sit at room temp for 20 to 30 minutes. Stir occasionally and allow the potatoes to absorb the dressing.
Stir in the green onions and add the crumble the bacon on top.
Get more recipes from Chef Eric Gephart here!
🔥 Pickled Ginger Blackened Coriander Salmon Burger
🔥 Smoked Kvarøy Arctic Salmon Tamales
🔥 Dragon Salmon
