Sweet Ginger Beurre Blanc & Salmon Filet 4 servings André Cardé / Chef / Color by Instinct / The Learning Chef / 📷 by Barrel Room Productions

Ingredients for Sweet Ginger Beurre Blanc:

• 100 g. The Perfect Purée Sweet Ginger, thawed
• 250 g. unsalted butter ¼” cubes, kept cold until needed
• 50 g. shallot, fine dice
• 50 ml. dry white wine
• 50 ml. seasoned rice wine vinegar
• salt, to taste

Method for Sweet Ginger Beurre Blanc:

1. Combine rice wine vinegar, dry white wine and shallots over low heat in a small sauce pot. Allow mixture to reduce by half, strain out shallots, reserving the reduction and return to heat. Add The Perfect Purée Sweet Ginger and whisk until combined into the reduction. Over medium heat, while vigorously stirring, slowly add cold cubes of butter, about 2-3 at a time, being careful not to get the sauce too hot (over 150°F/50°C). When all the butter is incorporated, season with salt to taste. Serve immediately.

Ingredients for Koji Spring Onions:

• 260 g. spring onions ½”, radially chopped
• 100 g. shio koji

Method for Koji Spring Onions:

1. Combine prepped onions and shio koji into a vacuum-sealed bag. Sous vide at 185°F/85°C for 25 minutes or until softened. Finish under a high-heat broiler or a blowtorch for color.

Ingredients for Crispy Andouille Sausage:

• 320 g. andouille sausage, finely diced

Method for Crispy Andouille Sausage:

1. Preheat oven to 335°F/169°C. Add finely diced andouille to a lined baking sheet and cook for 18 minutes or until crispy. Transfer to a paper towel to cool and absorb excess fat. Set aside.

Ingredients for Salmon Filet:

• 456 g. salmon filet portioned into 114 g. filets

Method for Salmon Filet:

1. Preheat oven to 335°F/169°C. Dry and season salmon filets with salt. Sear in a hot sauté pan, and move to a lined and oiled sheet tray to finish in the oven for approximately 10 minutes or until fish is almost cooked through.