FOR THE DAILY SOUTHERNER
The Daily Southerner —
Salmon with White Chocolate Sauce
3 tablespoons butter
3 teaspoons all-purpose flour
1 cup fish broth
6 teaspoons fresh lemon juice (unsweetened)
2 oz white chocolate
1 tablespoon fresh, green pepper corns (or dried red pepper corns)
2 tablespoons butter
2 lbs filet of salmon cut into 4-5 oz portions
Salt and pepper
First make the white sauce with white chocolate, and then cook the salmon.
Melt 3 tablespoons butter in a small saucepan over medium heat. When the butter has melted add the flour and mix well.
Add fish broth (you may use water and broth powder or cube), stirring constantly to incorporate and cook the flour. This forms the thickness of your sauce so stir it well.
Let the sauce cook on low heat for approximately 15 minutes, stir regularly.
Add lemon juice, white chocolate and green pepper corns. Add salt to taste.
Melt 2 tablespoons butter in a nonstick pan over medium heat.
Cook the pieces of salmon for about five minutes per side until it has browned. Add salt and pepper to taste.
Serve the salmon with rice, sauce and cooked asparagus.