Salmon Fillets With Mustard Cream Sauce

Recipe Ingredients

2 tablespoons	30ml	Whipping cream - chilled
1 cup	237ml	Dry white wine
1/4 cup	59ml	Dry vermouth
3		Shallots - minced
1 cup	237ml	Whipping cream
24 oz	681g	Salmon fillets
1/4 cup	49g / 1.7oz	Unsalted butter - in pieces
2 tablespoons	30ml	Dijon mustard
1/4 cup	36g / 1.3oz	Fresh chives - chopped
		Salt
		Ground pepper

Recipe Instructions

Whist 2 tablespoon 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:
Carnation

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