How to make it

  • For the Beurre blanc:
  • In a saucepan, combine the white wine and shallots, and reduce until au sec. Add the heavy cream and gently reduce by half. Strain out the liquid with a fine chinois into another saucepan, and whisk in the butter over low heat until emulsified. Whisk in the mustards (add more whole grain if needed), and season to taste with salt. Reserve and keep warm.
  • For the Riesling Emulsion:
  • In a sauce pan, gently simmer the riesling for about 5-7 minutes to remove the harshness from the alcohol. Dissolve the butter, and add the elderflower, lecithin, and a fair amount of salt. Using an immersion blender, aerate the sauce until it foams, then taste the foam and add more salt if needed. If the riesling is still too harsh from the alcohol, balance it with more elderflower and butter. Reserve and keep warm.
  • For the Salmon:
  • In a saute pan, heat the clarified butter on medium heat. When hot, turn the heat down to low, add the panko, and saute until it starts to turn golden brown. Add the parsley and saute until the parsley dries out. Season the mixture to taste with kosher salt and cool (this can be made 1-2 days in advance). Pre-heat oven to 400 degrees. Heat some oil in a saute pan on high until smoking. Season the salmon with kosher salt and pepper, and sear, top side first, until golden brown. Flip the salmon over and cook on the second side for just a few seconds and remove from the pan. Crust the salmon with an even, but light amount of horseradish and top with the panko crust. Roast in the oven until medium doneness, about 2-4 minutes depending on the thickness of the fish. Serve with the beurre blanc and the riesling emulsion.

Reviews & Comments 8

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    " It was excellent "
    trigger ate it and said...
    This recipe is so wonderful I included it in my menu Recipe for Romance which I plan to make for my wife this weekend.

    Five forks
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  • ironchef 9 years ago
    Luisa, I used a non-alcoholic Elderflower cordial. Under the salmon is mixture of onion, sweet corn, applewood smoked bacon, shallots, garlic, shiitake mushrooms, baby bok choy, sherry vinegar, smoked paprika, and cayenne.
    Was this review helpful? Yes Flag
    " It was excellent "
    cookinggood ate it and said...
    I can't wait to try this one. I would make it tonight but we already have plans. There is always tomorrow.
    Thanks for the post.
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    " It was excellent "
    elgab89 ate it and said...
    What a beautiful combination of ingredients! I was thrilled to see elderflower in it - I usually use it in desserts, but you are right, the lemony taste of it will work wonders!
    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and said...
    What a stunning plating - and it looks and sounds divine. Thanks so much for such a winning dish. I can't wait to wow and impress my friends with this one. :) Vickie
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    " It was excellent "
    luisascatering ate it and said...

    Do you use dried elderflower or elder berries? What is under the salmon in your photo? Have you ever been on Iron Chef America? (I'm just kidding, I saw that and thought it was pretty funny)
    Was this review helpful? Yes Flag
    " It was excellent "
    chefelaine ate it and said...
    TERRIFIC recipe! Thank you, Chef! :+D FIVE.
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  • frankieanne 9 years ago
    This looks fantastic! You had me at horseradish. :) I'm saving this. Thank you!
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