Name: Poached Salmon W/sauce Beurre
Ingredients: 1 Carrot; 1 Stalk celery; 1 Shallot; 1 Bay leaf; 1/2 ts Chopped fresh thyme; 6 Fresh salmon filets; 6-oz each; 1 qt Whipping cream; 4 tb Butter; at room temperature; 2 c Chardonnay wine; 2 Shallots; finely chopped

In the whole range of history there is no more striking contrast than that of the Apostolic churches with the heathenism around them. They had shortcomings enough, it is true, and divisions and scandals not a few, for even apostolic times were no golden age of purity and primitive simplicity. Yet we can see that their fullness of life, and hope, and promise for the future, were a new sort of power in the world. Within their own limits they had solved almost by the way the social problem which baffled Rome, and baffles Europe still. They had lifted woman to her rightful place, restored the dignity of labor, abolished beggary, and drawn the sting of slavery. The secret of the revolution is that the selfishness of race and class were forgotten in the Supper of the Lord, and a new basis for society found in love of the visible image of God in men for whom Christ died (Henry Gwatkin).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy	American	Seafood	6	Servings

INGREDIENTS

1		Carrot
1		Stalk celery
1		Shallot
1		Bay leaf
1/2	ts	Chopped fresh thyme
6		Fresh salmon filets; 6-oz each
1	qt	Whipping cream
4	tb	Butter; at room temperature
2	c	Chardonnay wine
2		Shallots; finely chopped

INSTRUCTIONS

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 1/4 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, http://www.erols.com/hosey.

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