First off I must say I had been searching for something different to cook as my options on what to eat have significantly changed due to stress induced gastritis in addition to my IBS (lovely). My increased stomach issues along with a total loss of inspiration and motivation that came with everything that’s has been going on in my life has made cooking new dishes a challenge.
I have even gotten subscriptions to some food magazines, in hopes to light that fire again…ignite my passion to be in the kitchen. Now thanks to perusing those magazines, I am inspired to look online as well and in doing so I found a recipe that had me screaming Julia Child did that!!!! In the movie Julie and Julia, Julia told her sister who came to visit that she was going to make her a special dish with Beurre Blanc which is butter in a white wine vinegar reduction. She described it as the acid of the vinegar works on the milk solids in the butter when you whisk them to create, this creamy, frothy, tangy sauce. So I jumped at the chance to attempt this. The original recipe is was found on Delicious.com: It was Orecchiette with hot-smoked salmon, peas and beurre blanc sauce.
Now keeping my diet in mind, I already had to find a substitute for the onion or shallot needed for the sauce. There are plenty if options but many in the onion family, so I decided to choose celery as my substitute. While I do miss the taste of onions, scallions, etc… The celery was not a bad substitute at all.
*CAVEAT* One word of caution for my fellow gastritis sufferers. This dish was perfect due to the salmon and pasta absorbing most of the liquid. However, I tried my hand again with a different dish where the sauce was plentiful and it was NOT a good night for me. If you are sensitive to acidic liquids or food, I would go very light (use 1/4 white wine vinegar or opt for a vinegar with low acidity and use it in a dish you have to mix well as opposed to a dish where you pour the sauce over. OR opt for another sauce altogether. Now back to the recipe. I hope you enjoy my take on the recipe from Delicious.com:
Orecchiette with salmon, edamame and beurre blanc sauce
FOR THE SALMON:
1 pound of fresh salmon fillet (make sure the bones have been removed)
1 tablespoon of olive oil or grapeseed oil to cook the salmon
1 tbls of dijon mustard
1 tsp of instant espresso (espresso has a low acid content, but you may omit and add spices you like ex coriander, cumin)
1 tbls chopped fresh mint
1 tbls chopped fresh parsley
1 tbls chopped fresh tarragon
1 tbls chopped fresh thyme
25 basil leaves julienne (to be added last)
1 box of orecchiette dried pasta
1 bag of frozen edamame
FOR THE BEURRE BLANC:
1/3 cup white wine
1/3 cup white wine vinegar
2 celery stalks, finely chopped
12 tbls of chilled unsalted butter, cubed
⅓ cup heavy cream
Cook the pasta according to the directions, drain and set aside.
Cook the edamame for about 5 minutes in boiling water, drain and put in a big bowl.
Mix the herbs, mustard and espresso in a bowl and then coat the top of the salmon with the mixture. In a hot pan drizzle a little bit of grape seed or olive oil, then place the salmon skin side down and cook until golden brown on 1 side, about 4-5 minutes. Turn the salmon over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 4 minutes more. Let the salmon cool for a few minutes and shred the salmon
In a small 1 or 2qt pot, add the white wine vinegar and celery. Cook until the liquid has reduced about 4 minutes on medium low heat. Add the cubed butter 1 by 1 whisking constantly and adding new pieces of butter before previous ones have completely liquefied (the sauce should maintain consistency of hollandaise) Now add the cream and whisk. Take off the heat.
In a bowl add the shredded salmon, edamame, pasta, julienne basil and beurre blanc and mix well.