Pan Fried Salmon with Creamy Beurre Blanc

Serves: 12

Ingredients

• 8 shallots, finely chopped
• 250ml white wine vinegar
• 600g Millac Gold
• 320g Lakeland Dairies Butter
• 4 pinch salt
• 4 pinch pepper

Method

Beurr Blanc:

Place the white wine and the white wine vinegar in a frying pan and bring to the boil.

Add the shallots, cook until softened and reduce the liquid by half.

Add salt and pepper.

Add Millac Gold, mix well and reduce until chosen consistency.

Remove from the heat.  Add the butter and whisk until melted and well incorporated.

Put to one side, in a warm place and pour over cooked salmon.