Originally Posted by Chopstix
I had this valentine special recently at a very good Italian restaurant: Ravioli stuffed with smoked salmon and topped with creamy Champagne sauce. It was very good.
Chef Jimmy, your Beurre Noir sounds like the Beurre Noisette (Hazelnut Butter) that I know of. Maybe they're the same?
Urmaniac, if you want to try this, first clarify good quality butter and heat until dark brown. Very fragrant nutty flavor. Can pour over pan-fried fish fillets and such. Then top with chopped capers/parsley then sprinkle with lemon juice.
Yum!! Beurre Noisette sounds delicious!! Hazelnut in butter, match made in heaven
merci for the idea chopstix!!