Poached Salmon with Tarragon Cream Sauce Recipe
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Category: |
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Ingredients: |
Ingredients: 2-3 shallots
2 T. butter
1 clove garlic, minced
1 c. dry white wine, divided
1/2 c. clam juice
1/2 c. heavy cream
1/2 tsp. dried tarragon leaves
1 T. chopped fresh parsley
2 salmon steaks, 1 inch thick
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Directions: |
Directions:Finely chop shallots to measure 3 tablespoons. To make tarragon cream sauce, melt butter in medium saucepan over medium heat. Add shallots and garlic, reduce heat to low and cook 5 minutes. Add 1/2 cup wine and clam juice to shallot mixture. Bring to a boil, then reduce heat and simmer 10 minutes or until sauce is reduced to 1/2 cup. Add heavy cream and simmer 5 minutes or until sauce is reduced by half. Sauce should heavily coat the back of a metal spoon. Stir in 1/2 teaspoon of tarragon and parsley. Keep warm over low heat.
Rinse salmon and pat dry with paper towels. To poach fish, place in saucepan just large enough to hold it. Add remaining 1/2 cup wine and enough claim juice to barely cover the fish. Bring liquid to a simmer over medium heat. (Do not boil. This will cause the fish to break apart.) Adjust heat to keep liquid at a simmer. Simmer 10 minutes or until center is no longer red and fish flakes easily.
Remove fish from pan; transfer to serving plates
Top fish with Tarragon Cream Sauce. |
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