Spicy Salmon With Absinthe And Tarragon Beurre Blanc Recipe

Ingredients For Spicy Salmon With Absinthe And Tarragon Beurre Blanc Recipe

• 2.5 tablespoon White wine vinegar
• 2.5 tablespoon Absinthe
• 1 tablespoon Minced shallots
• 0.5 teaspoon Salt
• teaspoon Pepper
• pinch Crushed anise seeds
• 1 ounce Butter
• 8 ounce Unsalted butter, chilled, cut into 16 pieces
• 2 sprig Longtarragon, leaves stripped and chopped
• Salt
• Pepper
• Lemon juice
• 4 Salmon fillets, skinned
• 0.5 teaspoon Coriander seeds
• 0.5 teaspoon Fennel seeds
• 0.5 teaspoon Anise seeds
• Salt
• Freshly ground pepper