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Salmon With Beurre Rouge And Red Wine Braised Endive - Recipe Cost

Cost information for the following is not included. Normally this is because the quantity or ingredient is unknown
2 lb skin-on salmon fillet
    (see Bayou Blast recipe)
    Salt to taste
    Freshly-grnd black pepper to taste
    (preferably California Zinfandel)
3 x fresh tarragon sprigs plus
4 x tarragon sprigs for garnish
    Red Wine Braised Endive (see recipe)
Ingredients Per Serving Qty Common Price Price per Serving
2 tsp extra virgin olive oil to taste 1/2 teaspoon
$5.99 per 16 fluid ounces
$0.03
1 c. dry red wine 1/4 cup
$0.35 per fluid ounce
$0.70
1/2 c. red wine vinegar 2 tablespoons
$3.39 per 12 fluid ounces
$0.28
1/2 c. chopped shallots 2 tablespoons
$3.99 per pound
$0.18
1/2 tsp whole black peppercorns 1/8 teaspoon
$7.99 per 16 ounces
$0.00
6 ounce cool unsalted butter - (1 1/2 sticks) cut into pcs 1 1/2 oz
$3.99 per 16 ounces
$0.37
Total per Serving $1.57
Total Recipe $6.27
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