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Poached Salmon With Tarragon Cream Sauce

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  Butter/Margarine 2 Tablespoon
  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.

Recipe Summary

Main Dish

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