One might say that this recipe is old-hat but the combination of salmon with this classic French sauce is truly remarkable. There have been many recipes for beurre blanc in many books and too many comments about its trickiness. It is in fact very easy.
I first tasted beurre blanc in the Loire valley when I was about 12. It was served with local salmon and I shall never forget its buttercup yellow colour, sweet yet sour taste, and its divine richness. The very finest chopped shallots