| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Fish, Main dish, Cyberealm |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
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 |
tb |
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
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