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2 lbs. Salmon
4 medium Shallots (chopped finely)
¾ cup of Red Raspberry Vinegar
¼ lb. of unsalted Butter
Dash of salt & White Pepper
In a sauce pan sauté Shallots in butter until tender. Add raspberry vinegar and over medium heat, heat until the volume is ½ of original volume. Then add butter in small amount and whisk as butter melts. After adding all the butter and the butter has melted whisk until very smooth-now add white pepper and salt and pour sauce while hot over cooked Salmon.
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