TULSA - Chef Bill Tackett from Bluestone Steak House & Seafood prepares blackened salmon with Lotus potatoes and grilled asparagus.
Prepare fresh Norwegian salmon with your favorite blackening seasoning. Pan sear the salmon with olive oil to medium well. Top it with a fresh champagne sauce.
Champagne sauce
- 1/4 cup minced shallot
- 1 bottle of champagne
- 2 tbsp peppercorns
- 3 bay leaves
- Chef’s seasoning to taste
- 2 cups heavy cream
- 2 lb cold butter cubes
In a sauce pot, combine shallots and champagne then reduce by 70 % of original volume. Next, add heavy cream and reduce by 25% add salt to taste. Add cold butter, then strain through fine strainer.
This Fun Food Friday in the Hard Rock kitchen at 2 Works for You is sponsored by Bluestone Steak House & Seafood located near 101st and Sheridan.
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