Plowboy
07-21-2007, 05:01 PM
Got 3rd place today at Burlington, Kansas BBQ contest with this entry. Got the idea from Good Eats. Added the capers and lemon zest to Alton Brown's recipe. The sauce was made on the Weber Kettle grill in a sauce pan. Never made a butter sauce like this before. It was tasty!!!
Salmon rubbed with BBQ rub and smoked at 275 for 35-40 minutes until 150 degrees. Lemon slices placed on fish to baste while cooking.
Beurre Blanc Sauce
1 to 2 shallots, chopped fine
8 ounces white wine
2 ounces lemon juice
Lemon Zest
1 tablespoon heavy cream
12 tablespoons cold unsalted butter, cubed
Salt and white pepper, to taste
Capers
Combine the shallots, white wine, and lemon juice over hot coals and reduce to 2 tablespoons.
Add the cream to the reduction. Once the liquid bubbles, move away from coals. Add the butter, one cube at a time, whisking first over coals and then away. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Add zest from one lemon and capers. Season with salt and white pepper. Hold in a thermos until ready to serve.
Salmon rubbed with BBQ rub and smoked at 275 for 35-40 minutes until 150 degrees. Lemon slices placed on fish to baste while cooking.
Beurre Blanc Sauce
1 to 2 shallots, chopped fine
8 ounces white wine
2 ounces lemon juice
Lemon Zest
1 tablespoon heavy cream
12 tablespoons cold unsalted butter, cubed
Salt and white pepper, to taste
Capers
Combine the shallots, white wine, and lemon juice over hot coals and reduce to 2 tablespoons.
Add the cream to the reduction. Once the liquid bubbles, move away from coals. Add the butter, one cube at a time, whisking first over coals and then away. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Add zest from one lemon and capers. Season with salt and white pepper. Hold in a thermos until ready to serve.