Recipe for Wild Salmon with Beurre Blanc Nantais 
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Yield:
4 servings
Ingredients:
Amount Ingredient
4 x Wild Salmon Fillets, each weighing approximately 150g (5 1/2 oz)
30 ml President Unsalted Normandy Butter, melted (2tbsp)
Salt and white pepper
----------------- THE BEURRE BLANC ----------------
2 lrg Shallots, finely sliced
30 ml White wine vinegar, (2tbsp)
90 ml Muscadet, (6tbsp)
30 ml Waitrose Double Cream, (2tbsp)
150 gm President Unsalted Normandy Butter, diced (5 1/2 oz)
Lemon juice
Instructions:
Instructions: To make the beurre blanc, place the shallots, vinegar and wine in a pan and reduce until there is almost no liquid left.

Add the cream and heat gently. Whisk in the butter a little at a time, never allowing the sauce to boil. Season with lemon juice and a little salt and black pepper.

Brush each salmon fillet with melted butter and season with salt and white pepper. Place under a preheated grill for 5-6 minutes. Allow to rest for 2 minutes.

Serve with the beurre blanc and freshly steamed new potatoes.

NOTES : This classic salmon dish comes from Nantes. Served simply with new potatoes and a green salad, this is a real summer treat.

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