Salmon Beurre Legre

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READY IN: 25mins

Recipe courtesy chef George Perrier, Le Bec Fin, Philadelphia, PA. Found on Food Network, posting for ZWT.

Ingredients Nutrition


  1. In skillet add oil saute salmon.
  2. In saucepan combine shallots, mushrooms, mussel juice, fish stock and lemon juice. Heat until sauce is reduced by 3/4.
  3. Whip in butter.
  4. Add sesame oil and strain.
  5. Emulsify with hand blender.
  6. Season with salt and pepper to taste.

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