The Kitchen Scholar explores the world of food and cooking beyond the levels of nourishment and sensory pleasure by intersecting with different stories that range from personal narratives to third-party perspectives in different academic fields and by promoting the legacy of culinary traditions and cookbook authors.

GRILLED SALMON WITH BÉARNAIS BEURRE BLANC SAUCE

GRILLED SALMON WITH BÉARNAIS BEURRE BLANC SAUCE

The Kitchen Scholar
Fish

SOURCE: LOUISETTE BERTHOLLE AND PAULA WOLFERT. SECRETS OF THE GREAT FRENCH RESTAURANTS.

Ingredients

Specific Equipment

Large mixing bowl

Medium-sized nonstick skillet OR sauté pan equipped with a lid

Serves 4

Instructions

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