We’re going to be making a Beurre blanc but instead of using white wine, we’re going to use red wine, so now it becomes what we call a Beurre rouge or red butter sauce. We’re going to start with the sauce pot. We just brought in some berries here, or you can use some fresh berries. You can use some frozen berries. We brought in some frozen black berries here. It’s something that’s very easy to keep in the freezer. We’ll let those just slack out, let the juices come out. We’re going to use all of these.
We’re going to add little bit of extra sugar into there also to make sure those berries are sweet, if you’re not using the sweet ones, if you’re not using fresh berries, a little sugar. This is a little bit of, chopped shallots. If you don’t have shallots, get a red onion in the refrigerator, use a little of the red onion, that’s fine. We’re going to add a little bit of shallots and then one or two bay leaves in there also to help with that flavor.
I’m going to heat this up and we’re going to use Pacific Northwest Pinot Noir. This is going to be the sauce for this. It’s going to take a couple of minutes, so we’re going to start the next process in this also and with this. So we have the berries, a little sugar, shallots, little bay leaf, the Pinot Noir wine. We’re going to bring that to a full roll and boil and evaporate out all the alcohol first so this is going to evaporate about 175 degrees. The water is going to boil at 212 so the first thing to go is the alcohol. Once the alcohol’s gone, we’ll start in reducing that water concentrating those flavors back down.
And we’re going to get to a point which caught a sack in the food industry. It’s basically when it’s almost dry, just below dry. You want to burn it. We just want to reduce all the liquid out. Then we’re going to add a little bit of heavy cream and we’re going to finish it off the heat with a little bit of whole butter. We’re going to let that do its thing.
Here’s a piece of our sockeye salmon here. We’ve pulled all the bones and we’re going to leave the skin on this one. It’s just kind of fun having the skin on some of our fish dish. And it will be great for the cedar wood. These are cedar wood planks. You can use older wood also, which is a nice indigenous wood from Pacific Northwest. This is just a one by five or whatever it is, cedar posts or cedar fence boards. We sand them down, and then we cut them into usable sizes for our ovens.
When it’s a raw wood, season that with a little bit with salad oil. We have preheated ovens on broiler for 500 to 600 degrees. We’ll throw this in here, releasing the essential oils out of that wood. The smell going on these woods and then you’ll want to do that one time. Then you can just store these in the drawer, and when you’re ready to use them. We just lay this right on here like this. We’re going to use some salt and pepper seasoning. This is a little steak seasoning, Montréal seasoning if you have it. And we can fire these at the same time.
And then we have preheated oven here, 500 degrees. We’re just going to set this in here. Every oven takes a little bit longer. We’re going to throw this in here and it takes typically about seven minutes, very simple, very fast. Once again we didn’t add anymore fat to it. We didn’t have to do anything. We’re just going to get pure salmon cooking with essential oils when these aromatics are coming of that oil and it just starts to smoke in there like cooking on a barbecue with wood.
I saw how the Indians would do it, they make these large fires out of older cedar, catch the salmon. They would fillet the salmon just on the sides and lay them right on the cedar planks and the smoke and the heat cook those plum off. The wineries weren’t as good, I don’t think, but the berries were there.
Here’s where we’re getting through right here. So we’re starting to cook the wine out. Just berries, this is that syrup point, just under dry. I’ll macerate these berries a little bit. At this point we’re going to add a little bit of heavy cream. This is the 40% heavy whipping cream. This is going to be our binder, or our glue between our butter separating. You have to cook that alcohol out of the wine because it’s acid and if you’re just mixing raw liquor, raw acid, with your cream, it will separate. The fat and the acid don’t want to be put together.
We’ve cooked out the alcohol which goes first. Then the water goes, and now it’s dry in the syrup point, the butter will round it all out and absorb the rest of the moisture. I’m going to bring this to a first boil. Alright, so I just added this cream in. I brought it to a first boil. I’m going to remove from the heat and I’m going to start adding in now the whole butter.
This is just a little bit over at room temperature. I want to add it in, about once ounce at a time, or the size of a walnut slowly incorporating this in here. We’re only going to use less than an ounce of sauce on the plate. I know this looks like a lot of butter sitting here. But we’re making sauce enough for 15 to 20 people. If you add in all the butter at one time, you risk the chance adding too much fat and it won’t be able to absorb the liquid fast enough, and that’s when it all starts to fight against you and it will start to separate on you.
Alright, and we are done. Nice round sauce. I kind of get to the point where you start seeing the shine on that sauce. I just want to fill this enough, butter have been added into there. It starts to get shiny on it.
Once again, not everything has to be three-point landing. It’s usually a little easier if you have kids. They all have to be separated. I understand I have a few myself but these are all adults here we’ll mix it together a little bit more.
Okay, blackberries. I’m going to go ahead and put little more blackberries. And we’re going to add some leeks to this too. Let’s give it little more honey and blackberries in the sauce, simple, easy dish, light. Alright, Jason’s got this one coming through for you here. Wild sockeye salmon cedar roasted on cedar plank, northwest Pinot Noir berry sauce.
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