- Salmon
- 1 stalk lemon grass, split lengthwise
- 2 cups sake
- 10 fresh ginger coins, sliced 1/8 inch thick
- 2 whole star anise
- 2 tablespoons grated orange zest
- 1 1/2 pounds salmon fillet, cut into 4 portions
- Sake Butter
- 2 tablespoons fresh ginger, peeled and cut into strips
- 1 tablespoon minced shallots
- 1/2 cup cold unsalted butter
- 1 tablespoon cold unsalted butter
- 1/2 cup quality sake
- 1 tablespoon Lucerne Heavy Cream
- 1/2 teaspoon fresh lime juice
- Kosher salt
- 1 teaspoon quality sake
- 1 lime, cut into 4 wedges
- Bruise lemon grass with the back of a knife to help release the aromatics.
- In a steamer in the bottom of a wok or a 4- to 6-quart pan, place 2 cups water, the lemon grass, sake, ginger coins, star anise, and orange peel. Bring to a boil.
- Meanwhile, make butter: In a 1- to 1 1/2-quart pan over medium-high heat, sweat ginger and shallots in the 1 tablespoon butter for 2 to 3 minutes. Add the 1/2 cup sake, bring to a boil, and reduce by two-thirds, about 3 minutes. Add heavy cream, bring to a boil, and reduce by half, about 2 minutes.
- Lay salmon fillets in the steamer basket and cover with the steamer lid. Steam until the salmon is just cooked through, 6 to 8 minutes, to taste.
- Meanwhile, cut remaining 1/2 cup butter into chunks. Add chunks piece by piece to cream mixture in pan, whisking constantly over medium-high heat. The butter will emulsify, creating a thick, creamy sauce. Once all the butter has been incorporated, remove pan from heat. Whisk in the remaining 1 teaspoon sake and the lime juice. Season to taste with salt.
- Lift salmon out of steamer with a large spoon and place on individual plates. Spoon some sake butter over each portion of fish. Garnish with a lime wedge.