Sake Butter Sauce

Sake Butter Sauce

Ingredients:
1 cup sake
1 tablespoon minced shallot
1 teaspoon minced ginger
½ cup (1 stick) unsalted butter
2 tablespoons all-purpose flour
1 cup heavy cream
¼ teaspoon kosher salt
20 lightly steamed snow pea

Directions:
pods
4 green onions, julienned
1. Combine marinade ingredients in a medium saucepan over medium heat.
Whisk to break up the miso.When the mixture begins to bubble, reduce heat
and simmer for 15 to 20 minutes, until thick.While the marinade is still hot,
pour it through a strainer to filter out the chunks of garlic and ginger. When
this strained sauce is cool pour all but ¼ cup of marinade over the 4 salmon
fillets in a large zip-top plastic bag. Seal and chill the salmon for 4 to 6
hours. Keep the reserved marinade parked in the fridge as well.
2. When your salmon has marinated, preheat oven to 425 degrees F. Remove
the salmon from marinade (ditch this marinade), and bake salmon fillets on a
baking sheet for 20 to 22 minutes, until the edges and top of each fillet begin
to brown. This is also a good time to cook the white rice following the
cooking instructions on the package. For 6 cups of cooked rice you should
cook 2 cups uncooked rice in 4 cups of water for about 20 minutes.
3. Make sake butter sauce by combing sake, shallots, and ginger in a small
saucepan. Reduce over medium/low heat for 10 to 12 minutes or until liquid
reduces by half. Pour sake through a strainer to remove shallots and ginger.
In a separate medium pan melt butter over medium heat, and then whisk in
flour. When butter and flour begins to bubble, cook for 1 minute, then whisk
in the cream. Keep stirring the sauce as it cooks for another minute, then add
reduced sake and salt. Cook the sauce for another minute or so, until thick.
4. To plate each dish, rub some melted butter around the inside of a 5-inch
ramekin or cake pan. Press 1½ cups of cooked white rice into the dish, and
then flip it over onto the center of a serving plate. The rice should slip out of
the mold and hold its cylindrical shape on the plate. Spoon sake butter sauce
around rice on the plate, and then place 5 steamed snow pea pods in a
spoke-like fashion around the rice. Use a spoon to drop approximately ¼
teaspoon of the reserved miso glaze between each of the snow pea pods.
5. Use a spatula to carefully position a salmon fillet onto the center of the
rice, add a pile of julienned green onion onto the center of the salmon and
serve.
• MAKES 4 SERVINGS.
CHEESECAKE FACTORY FRESH BANANA CREAM
CHEESECAKE
MENU DESCRIPTION: “Banana cream cheesecake topped with Bavarian cream
and fresh sliced bananas.”