Salmon with Choucroute and Gewürztraminer Sauce
This unexpected salmon preparation borrows flavors from Alsace. The usual partner for choucroute is a medley of pork meat sausages, but the oceany flavor of the best wild salmon works surprisingly well. The tart sauerkraut and spicy Gewürztraminer balance the richness of the fish. Juniper berries lend a distinct perfume. Needless to say, the perfect wine for this dish is the one that you used to make the sauce.
At Bayona, we use plain bread crumbs for this dish. But for a little more texture, try panko, Japanese bread crumbs (available at specialty markets and many grocery stores).
Beurre blancs, or butter sauces, are known for breaking. Luckily it’s a cinch to repair them. To fix a broken beurre blanc, skim the butter off the top and reserve the separated part of the sauce. In a small clean saucepan, heat 1 tablespoon of water to a simmer and whisk in the reserved sauce. Over a very gentle heat, whisk in the butter, a bit at a time, and the reserved sauce base should pull together.
Recipe information
Yield
makes 4 servings
Ingredients
Choucroute
Gewüztraminer Sauce
Salmon
Preparation
Choucroute
Step 1
Heat the olive oil in a large skillet over medium-high heat. Add the onion and carrot and cook, stirring, until just wilted. Stir in the sauerkraut, stock, wine, and seasonings. Bring to a simmer and cook, covered, about 15 minutes, then set aside, still covered, to keep warm.
Gewürztraminer Sauce
Step 2
Combine the wine, vinegar, and shallots in a small saucepan and bring to a boil. Lower the heat and simmer gently until the liquid is reduced to 2-3 tablespoons. Gradually add butter, in small pieces, whisking constantly, until all the butter is incorporated. The sauce should be a shiny, creamy yellow. Add salt. Taste, and adjust seasonings.
Salmon
Step 3
Season the salmon with salt and pepper and coat with the bread crumb mixture. Heat the olive oil in a wide skillet over medium-high heat. When it is very hot but not smoking, add the salmon, presentation side down. Lower the heat to medium, add the butter, and use a spatula to lift the salmon, to allow butter to run under each fillet. Cook until it is golden brown, about 3 minutes. Turn and cook about 3 more minutes, until salmon is just medium-rare. Cook a little longer if you like it more done, but not long enough to dry it out.
To Serve
Step 4
Divide the choucroute among four plates, top with a piece of salmon, and drizzle the sauce around the fish. Garnish with chives.
Notes
Step 5
At Bayona, we use plain bread crumbs for this dish. But for a little more texture, try panko, Japanese bread crumbs (available at specialty markets and many grocery stores).
Step 6
Beurre blancs, or butter sauces, are known for breaking. Luckily it’s a cinch to repair them. To fix a broken beurre blanc, skim the butter off the top and reserve the separated part of the sauce. In a small clean saucepan, heat 1 tablespoon of water to a simmer and whisk in the reserved sauce. Over a very gentle heat, whisk in the butter, a bit at a time, and the reserved sauce base should pull together.
