Poached salmon w/sauce beurre
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Carrot | |
| 1 | Stalk celery | |
| 1 | Shallot | |
| 1 | Bay leaf | |
| ½ | teaspoon | Chopped fresh thyme |
| 6 | Fresh salmon filets; 6-oz each | |
| 1 | quart | Whipping cream |
| 4 | tablespoons | Butter; at room temperature |
| 2 | cups | Chardonnay wine |
| 2 | Shallots; finely chopped | |
Directions
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, .