Poached Salmon With Champagne Cream Sauce Recipe - Cooking Index
Poached Salmon With Champagne Cream Sauce Recipe - Cooking Index
Don't take my word for it; ask a bunch of women if they think that having a man prepare a wonderful meal for the two of them is romantic. It could even be a mediocre, if not bad, meal but the effort was there and that means something. Women like stuff that means something.
Type: Fish| 2 | Salmon fillets - (6 to 8 oz ea) - each cut into the | |
| Shape of a heart | ||
| Salt - to taste | ||
| Freshly-ground white pepper - to taste | ||
| 2 cups | 474ml | Dry champagne |
| 1/2 cup | 118ml | Water |
| 1/4 cup | 59ml | Lemon juice |
| 1 | Shallot - minced | |
| = (or white part of 2 green onions) | ||
| 1/2 cup | 118ml | Heavy cream |
| 3 tablespoons | 45ml | Chilled butter |
In a large skillet over medium heat, combine champagne, water, lemon juice and shallot. Bring to a boil and then simmer for 5 minutes.
With a spatula, carefully place salmon fillets into skillet. If necessary, add enough additional champagne so that liquid just rises to the top edge of the fish, but does not cover it. Cover with a lid or foil and simmer for 10 minutes or until fish is firm, but not overcooked.
Carefully pour 1/2 cup of liquid from skillet into a saucepan and add cream. Bring to a boil and reduce liquid to about 1/3 cup. Whisk in chilled butter until melted.
To serve, place salmon on vegetables, rice or pasta and spoon sauce around fish. Go put on your smoking jacket, put on some jazz and turn the lights down low.
This recipe yields 2 servings.
Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com
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