| Title: | Salmon with Red Raspberry Vinegar Sauce |
| Detail: | 2 Pounds of Salmon
4 Medium Shallots (chopped finely)
¾ Cup of Red Raspberry Vinegar
¼ Pound 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.
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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