0
(0)
CATEGORY CUISINE TAG YIELD
Seafood, Dairy Cyberealm, Fish, Main dish 4 Servings

INGREDIENTS

2 T Whipping Cream, chilled
1 c Dry White Wine
1/4 c Dry Vermouth
3 Shallots, minced
1 c Whipping Cream
24 oz Salmon Fillets
1/4 c Unsalted Butter, in pieces
2 T Dijon Mustard
1/4 c Fresh Chives, chopped
Salt
Ground Pepper

INSTRUCTIONS

Whist 2 tb cream in small bowl to soft peaks; cover and refrigerate.
Combine wine, vermouth, and shallots in a heavy large skillet. Boil
until liquid is reduced by half, about 5 minutes. Add 1 cup cream and
bring to a boil. Reduce heat to low. Add fish fillets. Cover and
simmer until just cooked through, about 10 minutes. Transfer fish to
plates using a slotted spatula. Tent with foil to keep warm.  Place
skillet with poaching liquid over high heat. Boil until reduced  to 3/4
cup, stirring occasionally, about 5 minutes. Reduce heat to  low.
Gradually add butter, whisking until melted. Add mustard and  chives
and whisk to blend. Remove sauce from heat. Fold in chilled  whipped
cream. Season with salt and pepper. Spoon sauce over fish.  Source:
Unknown Typed by Katherine Smith  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“Find God and you find everything”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 801
Calories From Fat: 391
Total Fat: 44.3g
Cholesterol: 161.4mg
Sodium: 3634.3mg
Potassium: 1406.5mg
Carbohydrates: 54g
Fiber: <1g
Sugar: <1g
Protein: 40.5g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?