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ContactWhite’s Whole Salmon Baked with Tarragon and served with Beurre Blanc
Ingredients
2 to 2.5 Kg Salmon
50 Grams Butter melted
Small Bunch Tarragon finely chopped
120 Mls Dry White Wine
Juice of Half Lemon
Alternative Species: Blue Eye Trevalla, Snapper, Ocean Trout
Beurre Blanc
50 Grams Shallots finely chopped
2 Tbsp White Wine Vinegar
2 Tbsp Dry White Wine
6 Tbsp Fish Stock
2 Tbsp Double Cream
175 Grams Chilled Butter
Method