Champagne-Poached Salmon

Recipe Ingredients

1 tablespoon	15ml	Unsalted butter
4 cups	948ml	Brut Champagne
1/4 cup	59ml	Shallots
6 sections		Fresh dill
2 tablespoons	30ml	Minced fresh dill
3 tablespoons	45ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
4		Salmon fillets - (6 oz ea) - skin removed
		Champagne Vanilla Sauce - (see recipe)

Recipe Instructions

Grease a 2-quart straight-sided saute pan with the butter. Add the Champagne, shallots, dill sprigs, chopped dill, and salt and pepper and bring to a boil. Reduce the heat to medium-low. Gently simmer for 5 minutes.

Add the fish to the pan and spoon the poaching liquid over them. Cook uncovered until the salmon is firm and cooked through, about 10 minutes. (If the poaching liquid does not cover the fish, spoon the liquid over the fillets as they cook.)

Using a slotted spatula, remove the fillets from the pan and blot excess liquid with a paper towel. Serve with the Champagne-Vanilla Sauce.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B05) - from the - TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.