4 ea thin slices of fresh Salmon
1 ea stick celery, carrot, small onion
1 T rice wine vinegar
1T cream
1 shallot diced
2 T whole butter

Salmon
Gently heat cool salted water to 190 or just below a simmer with aromatic vegetables, As well as any herbs you may wish to impart. Gently lower salmon fillets into poaching Liquid or “court bouillion” and let poach for 4-6 minutes. Water should be salted to the taste of Sea water for full flavor profile. Remove from poaching liquid gently,
Pat dry and place on plate or platter for service.

Beurre Blanc (butter sauce
Warm the rice vinegar gently with the shallot (diced), add the cream and then the Whole butter in small chunks while agitating pan, as soon as the butter is fully incorporated, Check seasoning and pour over hot salmon.

Garnish with herbs or any other “fresh” garnish elements of your choice.

By John Noel Gilbertson, CEC
Executive Chef, Sanford USD Medical Center