Alder-Planked Salmon with Egg Sauce

Name: Alder-Planked Salmon with Egg Sauce
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 1 Tbsp Californian sturgeon caviar, optional; 59 milliliters dry white wine; 1 teaspoon fresh chives, optional; 3 Tbsps chopped fresh flat-leaf parsley; 2 hard-cooked eggs, coarsely grated or chopped; 79 milliliters heavy cream; 1 teaspoons hot sauce (recommended: Tabasco); 2 Tbsps fresh lemon juice; 59 milliliters fish stock, chicken stock or low-salt canned chicken broth; 0 teaspoons dry mustard powder; 4 servings Olive oil; 680 grams salmon fillets, skinned; 1 teaspoon salt; 4 servings Salt and freshly ground black pepper; 1 teaspoon minced shallots or scallions; 1 Tbsp unsalted butter, melted; 8 Tbsps unsalted butter, cut into 8 pieces; 2 cedar or alder planks, or 2 untreated cedar shingles or shims (available at lumberyards), about 5 inches wide and 12 inches long, soaked at least 2 hours, or overnight, so as not to flame up

Alder-Planked Salmon with Egg Sauce is From preparation to the plate, this recipe takes roughly 2 hours and 30 minutes.

Instructions

Preheat the oven to 500 degrees F.

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Oven

In a small saucepan, melt 2 tablespoons of the butter.

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Butter

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Sauce Pan

Add shallots and saute 1 minute. Season with a pinch of salt.

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Shallot

Salt

Add lemon juice, wine, stock and cream. Simmer over medium heat for 3 to 4 minutes, until reduced to about 2 tablespoons.

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Lemon Juice

Cream

Stock

Wine

Lower the heat and whisk in the remaining butter 1 tablespoon at a time, adding each piece when the previous one is almost melted.

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Butter

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Whisk

Add hot sauce and season with salt and pepper to taste. Strain the sauce through a fine sieve, into a bowl. Cover to keep warm until ready to serve.

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Salt And Pepper

Hot Sauce

Sauce

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Sieve

Bowl

Mix together the mustard powder, salt, and pepper.

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Mustard Powder

Pepper

Salt

Brush the top of the salmon fillets with the melted butter. Season both sides with the mustard mixture and set aside.

Ingredients you will need

Salmon Fillets

Mustard

Butter

Put the soaked shingles in the oven, directly on the racks, for about 3 to 5 minutes until the wood is lightly browned on top. Carefully take the shingles out of the oven and place them on a heat-proof surface.

Equipment you will use

Oven

Turn on the oven broiler.

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Oven

Immediately brush the shingles with a thin layer of olive oil and lay the salmon fillets, skinned side down, on the browned side of each shingle.

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Salmon Fillets

Olive Oil

Place the shingles under the broiler and cook the fish for about 5 to 7 minutes, until firm but not dry.

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Fish

Equipment you will use

Broiler

Remove the fillets to a platter or serve directly from the shingles.

Just before serving, stir the parsley and grated eggs into the reserved warm egg sauce. Fold in chives and caviar if using. Top the fillets with the egg sauce and a sprinkling of chives, and a dollop of caviar if using.

Ingredients you will need

Parsley

Caviar

Chives

Sauce

Egg

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 1Tbsp

Californian sturgeon caviar, optional 59milliliters

dry white wine 1teaspoon

fresh chives, optional 3Tbsps

chopped fresh flat-leaf parsley 2

hard-cooked eggs, coarsely grated or chopped 79milliliters

heavy cream 1teaspoons

hot sauce (recommended: Tabasco)2Tbsps

fresh lemon juice 59milliliters

fish stock, chicken stock or low-salt canned chicken broth 0teaspoons

dry mustard powder 4servings

Olive oil 680grams

salmon fillets, skinned 1teaspoon

salt 4servings

Salt and freshly ground black pepper 1teaspoon

minced shallots or scallions 1Tbsp

unsalted butter, melted 8Tbsps

unsalted butter, cut into 8 pieces 2

cedar or alder planks, or 2 untreated cedar shingles or shims (available at lumberyards), about 5 inches wide and 12 inches long, soaked at least 2 hours, or overnight, so as not to flame up

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Bouchard Aine & Fils Heritage du Conseiller Pays d'Oc Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 12 dollars.

Bouchard Aine & Fils Heritage du Conseiller Pays d'Oc Chardonnay

Bright straw-colored. Aromas are generous and seductive with notes of nectarine and acacia. Elegant, round and well-balanced with flavors of exotic fruits and a long finale. It should be an elegant companion to mixed salads, grilled meats, fish and shellfish.