by Heather Schmitt-Gonzalez / Friday, March 1, 2013
Spice-dusted Salmon w/ Absinthe-Tarragon Beurre Blanc
Somebody I know asked me if I had any experience cooking with Absinthe, and I had to say that I did not. Well, if you know me, you probably know what that resulted in. Getting some experience. It's true. If there is something I despise, it's not being knowledgeable - at least a tiny bit - about some area of cooking or baking. Not that I claim to know everything. Far from it. But taking a lack of knowledge and turning it around makes me happy.
So that's what I did.
The first step was touring the liquor stores. Seriously, it was a tour. I was on the hunt for a particular brand of Absinthe (Pernod) that I never did wind up finding locally. Basically what was I was able to find in my immediate vicinity were two brands: Absente and Absinthe Ordinaire. I bought a bottle of each.
I'm not going to go too in depth about actual Absinthe today, though - I have a bottle of the Pernod on the way and I want to do a post that is only about the liqueur itself soon. So, more on that later.
Now, you'd think a piece of salmon (a fatty fish) that is served with a (ridiculously delicious) butter sauce would be heavy, wouldn't you? Well, you'd be wrong. This combination feels light and Spring-like (I'm not saying it IS light, just that it feels that way). It must be the cool sensation imparted by that "flavor family". Enjoying it is one of those "close your eyes and melt" sort of experiences. The addition of some slender steamed haricot vert would complete the experience.
On a side note, do you notice that insanely beautiful yellow of my beurre blanc? That's all thanks to Kerrygold Butter. Something I can't get enough of right now. The yellow comes from the high content of fat-soluble vitamins resulting from Kerrygold's grass fed cows. Of course I like the health benefits, but that flavor? It's what gets me.
- 2½ Tbs. white wine vinegar
- 2½ Tbs. Absinthe
- 1 Tbs. minced shallots
- ½ tsp. salt
- ⅛ tsp. pepper
- pinch crushed anise seeds
- 1 oz. (2 Tbs.) butter
- 8 oz. (16 Tbs.) unsalted butter, chilled, cut into 16 pieces
- 2 long sprigs tarragon, leaves stripped and chopped
- lemon juice
- 4 (4 oz.) salmon fillets, skinned
- ½ tsp. coriander seeds
- ½ tsp. fennel seeds
- ½ tsp. anise seeds
- freshly ground pepper
- ~2 Tbs. unsalted butter
disclosure: I am a member of the Kerrygold Food Blogger Network. All opinions stated in this post are my own.
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.