Sherry Mushroom Beurre Blanc for Pan Seared Salmon.
1.5 Tablespoons of minced shallot
1 bay leaf
6 black peppercorns
¼ cup plus 2 tablespoon of sherry vinegar
¼ cup of heavy cream
1.5 cups of cold butter cut into cubes
1.5 pints of wild mushrooms or crimini or button mushrooms quartered
Place a sauté pan on high heat with a little vegetable oil until smoking hot. Pan sear mushrooms until caramelized. Remove the mushrooms and set aside.
Place shallot bay leaf vinegar into a sauce pan. Bring to a boil and reduce to heat to medium and simmer until only two tablespoons of liquid remain.
Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium high, and rapidly whisk in the butter piece by piece until it has melted into the cream and thickened it. Strain the sauce through a fine mesh sieve to remove the spices. Add seared mushrooms and warm through, season with salt and pepper to taste and pour over cooked pan seared salmon immediately and serve.
Recipe from Chef Neil Hudson