Sunday, July 20, 2008
I guess it's easy to see we are major seafood lovers here. With our abundant selection of fresh fish and shellfish, some days it's just hard to decide what to choose. Saturday I headed up to the Portland docks to one of my favorite fish markets.. Harbor Fish Market. This is always a fun visit for me, but deciding on what I want to bring home, another story. I seldom settle on just the 'daily specials'.
So I thought some of you other seafood lovers might like to see some of the many selections they offer and why it's so hard for me to make up my mind. ;) This market is just wonderful... a throwback in time, with such a varied assortment of seafood specialties and freshest of fish to choose from. With a wonderfully knowledgable and friendly staff, it's easy to see why they've been around for over thirty years.
A few fish selections..
Countless clams, mussels & oysters than you know what to do with..
Some things you really may not know what to do with LOL :-)
And I haven't even headed over to the perriwinkle, crab, shrimp or lobster tanks yet! LOL Perhaps now you understand my dilemma. But even if you aren't a seafood lover.. this market is one special place to visit if you are ever in our neck of the woods.
I settled on sockeye salmon filets, swordfish, fresh lump crabmeat and couldn't pass up the 'special' on haddock. So, last night we had Grilled Salmon & Beurre Blanc.. yum!
Grilled Salmon & Beurre Blanc
4-5 salmon filets
dark brown sugar
1 tsp dillweed
extra virgin olive oil
Beurre blanc sauce:
A traditional Beurre blanc sauce is made with no cream, a rich white butter sauce made with a reduction of vinegar or wine and some add a bit of heavy cream to stabilize it…though Chef Anthony Burdain would argue this point..he wrote in his novel "There is no, I repeat, no, cream in a real beurre blanc ... You see any mention of cream in there? No ... you put cream in there, it ain't a beurre blanc". But I still prefer adding a bit of cream to my sauce.
1/2 cup Sauvignon Blanc
2/3 cup heavy cream
1/4 lb unsalted butter, cut into small pieces
drizzle of balsamic vinegar
juice of ½ lemon
sea salt & white pepper
· Rinse & pat dry salmon filets. Sprinkle with lemon juice & dillweed. Rub olive oil over salmon filets. Now dredge filets in a bowl of dark brown sugar. Set aside until ready to grill.
Beurre Blanc sauce:
· In a sautee pan add the wine – reduce to ½ on medium heat
· Add cream and reduce this also to ½ on medium heat
· Add a drizzle of good balsamic vinegar, fresh thyme, lemon juice, salt &
· Now lower the heat & add your chilled cut butter a few pieces at a time,
whisking with each addition until creamy and reduced by ½ once again.
Grill dredged salmon filets for approximately 8 minutes, each side ( depending on thickness of filets) over a medium heat. The sugar glaze heats rapidly, so keep your eye on the filets… don’t scorch. Once cooked, spoon Beurre blance sauce on and serve. Enjoy!