Poached Salmon With Tarragon Cream Sauce
|Minced shallots||3 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Dry white wine||1 Cup (16 tbs), divided|
|Clam juice||1⁄2 Cup (8 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||1 Tablespoon|
|Dried tarragon leaves||1⁄2 Teaspoon, crushed|
|Salmon steaks||16 Ounce (1 Inch Thick, 2 Salmon Steaks, 8 Ounce Each)|
|Fish stock/Clam juice / water||1 Cup (16 tbs)|
|Fresh tarragon||1 Tablespoon (For Garnish)|
To make Tarragon Cream Sauce, melt butter in medium saucepan over medium heat.
Add shallot and garlic; reduce heat to low and cook 5 minutes or until shallot is tender.
Add 1/2 cup wine and clam juice.
Bring to a simmer.
Simmer 10 minutes or until sauce is reduced to 1/2 cup.
Add heavy cream and simmer 5 minutes or until sauce is reduced by half.
Stir in parsley and dried tarragon; keep warm over very low heat.
Rinse salmon and pat dry with paper towels.
Place steaks in saucepan just large enough to hold them.
Add remaining 1/2 cup wine and enough Fish Stock to barely cover fish.
Bring liquid to a simmer over medium heat.
Adjust heat, if necessary, to keep liquid at a simmer.
Simmer 10 minutes or until center is no longer red and fish flakes easily when tested with fork.
Remove fish with slotted spatula; transfer to serving plates.
Top fish with Tarragon Cream Sauce.
Garnish, if desired.