Salmon With Beurre Blanc, Served on Tagliatelle
4 oz salmon
1 ½ oz butter
Tagliatelle is required for presentation of this dish, as well as 1 tomato cut concasse and a little pesto.
Cut 3 slits in the skin side of the salmon and lightly flour both sides. In a black pan heat a little oil to sear the salmon. When the pan is hot place the skin side down and allow to colour nicely. When a suitable coloration has been achieved, turn the salmon skin side up, place ½ oz of butter on the salmon and place in to a hot oven to finish cooking.