Lemon beurre blanc is a great sauce for any fish but, it works especially well with salmon and other fattier bolder flavored fish. In a heavy bottomed sauce pan add one tablespoon minced shallot, 5 whole black peppercorns, half a cup of white wine, and a half of cup fresh squeezed lemon juice and reduce over medium heat until almost dry. Whisk in twelve ounces of cold butter a little at a time over low heat until incorporated into the sauce. Strain the sauce and add salt and white pepper to taste and a tablespoon of lemon zest. Brush the fish lightly with clarified butter or oil and grill on each side about three to five minutes depending on the thickness of the fillet and the temperature of the grill. Plate the grilled fish and pour about two ounces of sauce over the top. Top with fresh herbs and enjoy.
