Salmon with beurre Maitre D’Hotel.
Yesterday it would have been Julia Child’s 100th birthday. Therefore I could not pass up the occasion to make one of her recipes.
Julia Child was an excellent chef that brought French food out of the stigma that it was “complicated and unreachable” to our table.
She most of all thought to us that cooking was fun.
To relax and enjoy the time spent in our kitchen and as a result to as well as enjoy the time we spent around the dinner table.
In the late 80 early 90’s I used love to watch her cook on her TV series.
I have to admit I have so many, if not most, of her cookbooks, as well as the DVD.
I used to love to watch her with Jacques Pepin. The duo was perfect.
The recipe I made tonight is adapted from one of her books “ Julia and Jacques Cooking at Home”.
The recipe asked for Halibut to be pan-grilled. I replace it with salmon and choose to oven roasted it with no butter or oil, just salt and pepper.
The Beurre Maitre D’Hotel is all Julia.
Basmati rice with peas was just the perfect side dish.
If you enjoy this delicious Salmon with Beurre Maitre D’Hotel recipe, look at my other recipes.
Salmon with Beurre Maitre D'Hotel
- 6 ounces salmon fillets 4 - 6 ounces skinless salmon fillets
- 1 ounce unsalted butter 1 stick ( 4 ounces) unsalted butter
- 3 tbsps flat-leaf parsley 3 tablespoons fresh flat-leaf parsley
- 1 tbsp lemon juice 1 tablespoon lemon juice
- 0.5 tsp ground pepper 1/2 teaspoon ground pepper
- Preheat the oven at 450°. Place aluminum foil over a cookie sheet and place the salmon in it. Sprinkle generously the salmon with salt and pepper. Place the cookie sheet in the hot oven, rack positioned in the center, and cook for 15 minutes.
- Meanwhile puree with the help of a food processor the butter, parsley, lemon juice salt and pepper until smooth. Add the seasoning as needed.
- When the salmon is ready serve with a teaspoon of the butter over it.
- To store the butter, mound the butter on a sheet of plastic wrap. Fold the wrap over the mound then roll the butter back and forth under your palms to form a log shape. Roll up the log in the plastic and twist the ends to seal. Refrigerate the butter for up to a week, or freeze for a month or more.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
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