SALMON WITH MEAUX MUSTARD & TOMATO
450g salmon fillet,120g butter, salt, 280ml creme fraiche,30ml meaux mustard,450g tomatoes (concasse), 30ml olive oil, grd black pepper, 1ml thyme leaves crumbled, 15ml shallot, minced, 30ml white wine, 30ml white wine vinegar.
Serves: 6
Source: George Blanc
METHOD
Slice salmon fillet into scallops off skin. Grease baking sheet with butter lay on salmon, season, chill. Mix 120ml creme fraiche with mustard, spread on salmon, chill. Saute tomato till thick & reduced, season with salt, pepper & thyme. Make beurre blanc, add remaining 11/2T creme fraiche to reduction, reduce, add butter, pour onto tomato, season. Grill salmon, serve with sauce.