Filetto di Salmon Allo Dragonello

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Submitted By: Chef Antonio Ghilarducci at Depot Hotel Restaurant

This is a delicate salmon dish, quick and easy to make. Prior to working as Executive Chef of the Depot Hotel, Chef Antonio Ghilarducci also has worked at La Folie in San Francisco, El Dorado Kitchen in Sonoma, and Angele and the French Laundry in Napa.


  • 4 fillets of fresh salmon, about 4 to 5 ounces each, with all visible bones removed
  • 1 cup water, or more as needed
  • 1/2 cup dry white wine
  • 4 slices of lemon
  • Salt to taste
  • 2 medium shallots, finely diced
  • 1/4 cup dry white wine
  • Juice from one lemon
  • Salt and white pepper to taste
  • 4 ounces sweet butter at room temperature
Garnish: Fresh chopped tarragon, lightly fried salmon skin, and puff pastry crescents

In a baking dish place the salmon fillets with the white wine, lemon slices, a sprinkle of salt, and enough water to cover the fillets. Cover the pan with a lid, foil, or parchment paper and place in a 375-degree oven for 15 minutes until the salmon is cooked through, but not falling apart.  While the salmon is poaching, put the shallots, white wine and lemon juice in a small saucepan and cook over medium heat until reduced to a fine syrup--about 5 to 8 minutes.

Whisk in the softened sweet butter, a bit at a time, season with salt and pepper, and keep warm. When the salmon is done, gently lift out the fillets and drain well. Place on a serving dish and top with the Beurre Blanc sauce. 

Sprinkle with fresh chopped tarragon and garnish with puff pastry crescents and crisped salmon skin. Serves 4.

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