Fillet Of Salmon Au Champagne
|Melted butter||1⁄2 Cup (8 tbs)|
|Chopped shallots/White part of green onions||5|
|Salmon fillet||1 1⁄2 Pound (1 Piece)|
|Mushroom caps||4 , carved|
|Dry champagne||1 Cup (16 tbs)|
|Duchesse potatoes||3 Cup (48 tbs)|
|Whipping cream||3⁄4 Cup (12 tbs)|
|Fleurons||4 (Baked Puff Paste Crescents)|
|Lemon juice||To Taste|
Sprinkle the bottom of a shallow bake pan with butter and chopped shallots.
Place salmon fillet neatly on top and mushroom caps on top of the salmon.
Pour the champagne over the salmon and cover with a buttered paper.
Bring to a boil on top heat then poach in a 400F oven until fish flakes.
With a pastry bag fitted with a large rosette tip press out a border of Duchesse potatoes around the edge of a large silver tray or bake-and-serve platter.
Brown slightly under the broiler and keep hot.
Lift salmon carefully out of the bake dish and place in the centre of the Duchesse ring.
Add cream to the pan juices and stir and boil until reduced to half.
Season to taste and strain the sauce over the salmon.
Decorate with fleurons and slices of truffle.