Salmon with Beurre Blanc Sauce

recipe

• Step 1
  If needed, defrost your salmon. Peel the potatoes and cut into cubes.
• Step 2
  Bring a pot of salted water to a boil and cook the potatoes for 15 minutes. Once cooked through, drain & set aside.
• Step 3
  Meanwhile, prepare the beurre blanc. In a pot, melt a dab of butter & the shallots. Sauté for 2 min, over low heat.
• Step 4
  Add the white wine to the pot & leave to evaporate slowly, while continuously stirring.
• Step 5
  Add the butter little by little, stirring vividly to emulsify the sauce. Season with salt & pepper. Set aside. If the sauce separates, whisk-in a teaspoon of crème fraîche.
• Step 6
  Using a fork or a potato masher, mash the potatoes. Add the milk & butter (optional) & stir. Set aside.
• Step 7
  Heat a drizzle of olive oil to a pan over high heat. Add the salmon & sauté for 3 min on each side.
• Step 8
  Serve the mashed potatoes with the salmon & beurre blanc sauce. Season with salt & pepper to taste. Enjoy !