Salmon and beurre blanc from The Edible Atlas: Around the World in Thirty-Nine Cuisines (page 30) by Mina Holland

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Charlotte_vandenberg on January 04, 2019

    This was my first time making a beurre blanc sauce. I was a little anxious, but the recipe was easy and the result was delicious. We prepared the salmon Sous Vide, so not according to the recipe. Served with rice as suggested, and stir fried spinach.

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