Poached salmon w/sauce beurre

Yield: 6 Servings

Measure Ingredient
1 \N Carrot
1 \N Stalk celery
1 \N Shallot
1 \N Bay leaf
½ teaspoon Chopped fresh thyme
6 \N Fresh salmon filets; 6-oz each
1 quart Whipping cream
4 tablespoons Butter; at room temperature
2 cups Chardonnay wine
2 \N Shallots; finely chopped

SAUCE BEURRE BLANC

1. Coarsely chop the carrot, celery, and shallot; place them in a large stockpot. Add the bay leaf and thyme and approximately 2 cups water, or just enough to cover the fish. Bring to a boil over medium heat; reduce heat to a simmer and place the fillets in the simmering water. Cook until just tender, approximately 6 to 8 minutes.

2. With a slotted spoon, remove the fillets and arrange on a warmed serving platter. Cover with Sauce Beurre Blanc.

1. Place the cream and the butter in a heavy saucepan; bring to a boil over medium heat. Immediately reduce heat and simmer until reduced by half, approximately 15 minutes.

2. Meanwhile, pour the wine into another saucepan; add the shallots and reduce over medium heat to ¼ cup, approximately 15 minutes.

3. Add the reduced cream to the reduced wine. Simmer 1 to 2 minutes to blend flavors. Strain to remove shallots.

ORION ROOM

NICOLLET MALL, MINNEAPOLIS

WINE: WILLIAM HILL NAPA

From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .

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