RILLETTES DE SAUMON, BEURRE BLANC NANTAIS

The translation for this dish would be Salmon with Wine and Shallots, but we prefer anything French and, so, we’re sticking with it. We prepared this delicious concoction at Happy Hour for our Guests at the Inn more times than we can remember always paired with a crisp Sauvignon Blanc. Tonight it’s just for us and we wanted to share.

EQUIPMENT

Small Saucepan, Stand Mixer

INGREDIENTS

3 large shallots, finely chopped

1/2 tsp salt

4 tbsp white wine vinegar, plus 1/2 tsp

1/2 cup dry white wine

8 tbsp unsalted butter, room temp

14 drops dōTERRA Lemon Essential Oil

1 1/2 tbsp fresh tarragon, finely chopped

1 lb fresh salmon

Salt and pepper to taste

PREPARATION

Saute shallots, salt, 4 tbsp vinegar, and wine in a saucepan and reduce until there is little liquid remaining.

Stir in the butter, a little at a time, until melted.

Add remaining vinegar and tarragon. Stir and season with salt and pepper.

Dot salmon filet with a little butter, salt and pepper and broil until just done - tender with pink at center.

Flake the salmon, removing from the skin and add to the bowl of a standing mixer.

Add the shallot mixture, add 14 drops of dōTERRA Lemon Essential Oil, then beat gently,

Place the mixture in a serving dish and serve with sliced baguette. Serve while warm.

For more information on getting your hands on some dōTERRA Lemon Essential Oil, drop us a line at info@thezestzone.com or text us at 860-301-9464.