Poached Salmon With Champagne Sauce
Serves: 5
Fredy Murphy
1 January 1970
Based on User reviews:
51
Spice
46
Sweetness
51
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Olive Oil1 large
Shallot (finely chopped)2 tsps
Lemon Juice680 g
Salmon Fillet1 cup
Heavy Cream1 tbsp
White Sauce (mix)Directions:
1
In a large straight sided frying pan over medium-high heat, add olive oil
2
Add shallots and saute until soft; 1 to 2 minutes
3
Add Champagne, lemon juice, and parsley to pan
4
Bring to a boil and reduce heat to a bare simmer
5
Slide fillets into liquid, cover and poach 3 to 4 minutes or until done
6
Transfer to plate; set aside
7
DO NOT EMPTY PAN
8
Ladle 1/2 cup of poaching liquid into small pot over medium heat
9
Add cream and bring to a boil
10
Reduce to a simmer and whisk in white sauce mix
11
Stirring constantly, simmer 1 minute
12
Return fish to poaching liquid just to heat through
13
Transfer fish to serving plate, spoon over sauce and garnish with lemon and parsley
14
For the salad, mix together arugula, tomatoes, corn, and dressing
15
Garnish with Parmesan shavings