Best 4 Salmon Tournedos Poached In Beurre Monté Recipes

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"Salmon tournedos poached in beurre monté" is an exquisite and flavorsome dish that tantalizes the taste buds with its delicate texture and rich, buttery sauce. This culinary masterpiece combines the natural flavors of salmon with the luxuriousness of beurre monté, a classic French sauce known for its velvety smoothness and enchanting aroma. Whether you're a seasoned chef looking to impress your guests or a home cook seeking a special dish to elevate your next dinner party, this recipe will guide you through the steps of creating this exceptional dish, ensuring a memorable and delectable dining experience.

Here are our top 4 tried and tested recipes!

SALMON TOURNEDOS POACHED IN BEURRE MONTé RECIPE - (4.7/5)



Salmon Tournedos Poached in Beurre Monté Recipe - (4.7/5) image

Provided by JimMac

Number Of Ingredients 8

2 pounds fresh salmon fillet
6 large whole fresh basil leaves
1 teaspoon minced chives
1 teaspoon minced dill
salt and pepper
1 pound unsalted butter
1/4 cup water
minced parsley to garnish

Steps:

  • directions 1 Start with the poaching sauce, called beurre monte, which is butter which is melted without breaking the liquid to fat emulsification of solid butter. In a small sauce pan bring 1/4 cup water to a low simmer over medium heat. Reduce heat to low and begin whisking in 1/4 pound of butter tablespoon by tablespoon until emulsified and even. Then add in remaining 3/4 pounds of butter a bit at a time, whisking all along until emulsified. Keep over low heat, being sure not to boil, or the sauce will break. The temperature for poaching should be between 180-190 degrees. The sauce will need to be 2-3 inches deep for poaching; if it is not that depth move it to a smaller sauce pan or add more butter. You can add more butter almost indefinitely and maintain the emulsion. 2 Now prepare the salmon tournedos. Start by removing the skin from the salmon. Then cut along the length of the filet removing roughly the top 1/3 of the filet from nearer the spine, leaving the thick belly meat. Then butterfly the belly meat, starting from the spine side and being sure not to cut all the way through the belly. 3 Open the fillet up and flip it so that it is skin side up (where the skin used to be. Salt and pepper the fish and then lay out the basil leaves and sprinkle on the chives and dill. Now roll the whole filet up so that you wind up with a long cigar shaped roll of salmon. Use twine to tie the roll approximately every 2 inches. Be sure not to tie very tightly or you will damage the salmon. Then cut the roll into even segments between the ties, leaving each section wrapped and tied. 4 Finally poach the salmon in the beurre monte. Simply submerge the salmon in the sauce and leave it for about 6 minutes. The flesh should turn a light pink but stay slightly red on the interior. If you find your salmon isn't cooking evenly top to bottom flip the salmon over after 3 minutes. 5 Serve immediately with a bit of the beurre monte as sauce. Garnish with parsley.

BAKED SALMON WITH WHITE WINE DILL SAUCE RECIPE - (4.3/5)



Baked Salmon with White Wine Dill Sauce Recipe - (4.3/5) image

Provided by lindsayvk

Number Of Ingredients 7

2 (5 ounce) salmon fillets, bones removed
fresh cracked pepper and kosher salt
1 lemon, sliced
2 tablespoons butter
2 cloves garlic, minced
1/4 cup white wine
1 tablespoon chopped fresh dill

Steps:

  • 1. Preheat your oven to 450. 2. Line a baking sheet with aluminum foil and spray with non-stick spray. 3. Place salmon fillets on the prepared baking sheet. Sprinkle fillets with kosher salt and fresh cracked pepper. Place 2 lemon slices on top of each fillet. Bake for 10 minutes. Remove and tent with aluminum foil for 10 more minutes. Fish will continue to cook during this time. It will flake easily when done. 4. While salmon is baking, melt butter in a skillet over medium heat. Once melted, add minced garlic and cook just until fragrant, about 30 seconds. Pour in wine. Cook for 5 minutes or until sauce reduces by 1/3. Stir in fresh dill and remove from heat. 5. Remove lemon slices from the top of the salmon and discard. Gently slide a turner or serving spatula between the skin and the flesh of the fillet to remove the skin, it should separate very easily. Transfer to a serving platter and spoon white wine dill sauce over the top. 6. Serve.

SALMON TOURNEDOS WITH HERB SAUCE



Salmon Tournedos with Herb Sauce image

Categories     Herb     Bake     Salmon     Winter     Dill     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

4 6- to 8-ounces salmon steaks (about 3/4 inch thick), boned, skinned
2 burrito-style flour tortillas (about 10-inch diameter)
3 tablespoons minced fresh chives
3 tablespoons minced fresh dill
2 tablespoons plus 1/2 cup minced red onion
3 tablespoons butter
1 cup dry white wine
2 tablespoons fresh lemon juice
6 tablespoons (3/4 stick) chilled butter, cut into 6 pieces

Steps:

  • Tuck 1 narrow end of salmon in toward center. Wrap second narrow end around first to form solid round. Repeat with remaining salmon steaks, forming 4 solid rounds. Season with salt and pepper.
  • Preheat oven to 400°F. Cut four 3/4-to 1-inch-wide strips from center section of each tortilla. Wrap 2 strips around each salmon round, overlapping ends to encircle completely. Secure with toothpicks. Transfer to baking sheet. Sprinkle tops of salmon with 2 tablespoons chives, 2 tablespoons dill and 2 tablespoons onion. Press to adhere.
  • Melt 3 tablespoons butter in heavy medium saucepan over medium heat. Add 1/2 cup onion; sauté until tender but not brown, about 5 minutes. Add wine and lemon juice. Increase heat; boil until sauce is reduced to 1/3 cup, stirring occasionally, about 9 minutes. Set aside.
  • Bake salmon packets until salmon is cooked through, about 10 minutes.
  • Meanwhile, bring sauce to simmer over low heat. Add 6 tablespoons chilled butter 1 piece at a time, whisking just until melted after each addition. Remove from heat. Mix in 1 tablespoon chives and 1 tablespoon dill. Season to taste with salt and pepper.
  • Transfer salmon to plates. Spoon sauce around and serve.

SALMON WITH BEURRE ROUGE AND SMOKED-SALMON-STUFFED BAKED POTATO



Salmon with Beurre Rouge and Smoked-Salmon-Stuffed Baked Potato image

Provided by Eric Ripert

Categories     Dairy     Fish     Herb     Onion     Potato     Steam     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 14

1/2 cup dry red wine
1/4 cup minced shallots
1/2 teaspoon red wine vinegar
2 8-ounce Yukon Gold potatoes
Fine sea salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, divided
2 tablespoons whole milk
1/2 cup sour cream
4 tablespoons chopped green onion tops, divided
4 ounces smoked salmon, chopped
1/4 cup water
4 7- to 8-ounce skinless salmon fillets, each cut lengthwise into 2 strips
Cracked black peppercorns
Chopped fresh chives

Steps:

  • Bring wine, shallots, and vinegar to boil in heavy small saucepan. Reduce heat to low and simmer until liquid is reduced to 2 tablespoons, about 5 minutes. Remove pan from heat and cover.
  • Do ahead: Can be made 4 hours ahead. Let stand at room temperature.
  • Preheat oven to 400°F. Place each potato on separate sheet of foil, sprinkle with sea salt, and wrap tightly. Bake until tender, about 1 hour. Remove foil; cool to just warm, about 20 minutes. Cut lengthwise in half. Scoop flesh into medium microwave-safe bowl, leaving 1/4-inch-thick potato shell. Add 2 tablespoons butter and milk to potatoes in bowl; mash well. Stir in sour cream and 3 tablespoons green onion tops. Season to taste with salt and pepper.
  • Do ahead: Can be made 2 hours ahead. Loosely cover shells and filling separately and let stand at room temperature.
  • Rewarm potato shells, then filling, in microwave at 20-second intervals until heated through. Stir smoked salmon into filling; season with sea salt and pepper. Mound filling in shells.
  • Place 1/4 cup water and salmon fillets in heavy large skillet; sprinkle with salt and pepper. Cover; steam over medium-high heat until salmon is just opaque in center, about 3 minutes.
  • Meanwhile, rewarm wine-shallot reduction over medium-low heat. Add remaining 8 tablespoons butter, 1 tablespoon at a time, whisking until each is melted before adding next; continue whisking until beurre rouge is thick (do not overheat or sauce may separate). Season with salt and pepper.
  • Spoon sauce onto 4 plates. Place potatoes on 1 side; sprinkle with remaining green onions. Arrange 2 salmon strips atop sauce on each plate; sprinkle with peppercorns and chives.

Tips:

  • Choose the Right Salmon: Select fresh, high-quality salmon fillets that are firm to the touch and have a vibrant color.
  • Proper Mise en Place: Before starting, ensure that all ingredients and equipment are prepped and measured accurately.
  • Keep the Salmon Cold: Keep the salmon fillets chilled until ready to cook to maintain their texture.
  • Season Wisely: Use a balanced combination of salt and pepper to enhance the salmon's natural flavor without overpowering it.
  • Perfect Poaching Technique: Maintain a gentle simmer when poaching the salmon to prevent overcooking and preserve its delicate texture.
  • Beurre Mont Mastery: Clarify the butter and whisk in the shallots, capers, and parsley just before serving to create a flavorful beurre mont sauce.
  • Garnish Elegantly: Enhance the presentation with fresh herbs, lemon wedges, or colorful vegetables for an aesthetically pleasing dish.

Conclusion:

With careful attention to detail and a passion for culinary excellence, the recipes presented in this article offer a delectable journey into the world of salmon tournedos. From the delicate poaching technique to the flavorful beurre mont sauce, each step is meticulously explained to guide you towards creating an impressive and memorable dish. Whether you're a seasoned chef or just starting your culinary adventure, these recipes provide a solid foundation for exploring the versatile and delicious possibilities of salmon. So, gather your ingredients, fire up your stove, and embark on a culinary adventure that will tantalize your taste buds and leave you craving more!

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