1/2 cup blackberrys
2 Tablespoon black berry or raspberry vinegar or Lemon Juice
2 Tablespoons sugar
1/4 cup white wine
1 Teaspoon crushed garlic
pinch of salt
pinch of freshly ground black pepper
1 cup (2 sticks) unsalted butter, cold, cut into 1 inch chunks
To make the butter sauce, puree the blackberries in a blender with the vinegar or Lemon Juice, sugar, wine, garlic, salt and pepper. Strain the puree into a small saucepan. Boil rapidly over high heat until the puree is reduced to 1/4 cup. Reduce heat to low and whisk the butter into the reduced puree a few chunks at a time.
Serve the salmon browned side up with black berry butter and a few whole black berries.
Sauce can be make a ahead up to adding butter - wait till time to use and then finish off with butter.
Recipe from Greg Atkinson - Chef and Cook book Author
great recipe
2 Tablespoon black berry or raspberry vinegar or Lemon Juice
2 Tablespoons sugar
1/4 cup white wine
1 Teaspoon crushed garlic
pinch of salt
pinch of freshly ground black pepper
1 cup (2 sticks) unsalted butter, cold, cut into 1 inch chunks
To make the butter sauce, puree the blackberries in a blender with the vinegar or Lemon Juice, sugar, wine, garlic, salt and pepper. Strain the puree into a small saucepan. Boil rapidly over high heat until the puree is reduced to 1/4 cup. Reduce heat to low and whisk the butter into the reduced puree a few chunks at a time.
Serve the salmon browned side up with black berry butter and a few whole black berries.
Sauce can be make a ahead up to adding butter - wait till time to use and then finish off with butter.
Recipe from Greg Atkinson - Chef and Cook book Author
great recipe
Everything will be all right in the end. So if it is not right, then it's not yet the end.