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Salmon Au Poivre

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Ingredients
  Salmon fillets 40 Ounce, skinned (4 Pieces, 10 Ounce Each, Fresh / Frozen)
  Dry white wine 2 Cup (32 tbs), divided
  Water 1 1⁄2 Cup (24 tbs)
  Dried dill weed 1 Teaspoon
  Dried tarragon 1 Teaspoon, crushed
  Fennel seed 1 Teaspoon
  White pepper 1 Teaspoon
  Green peppercorns 1⁄2 Teaspoon
  Heavy cream 2 Cup (32 tbs)
  Salt 1 Pinch
Directions

GETTING READY
1. Defrost the fish, if required.

MAKING
2. Take a 4 quart Dutch oven, put 11/2 cups of wine, water, dilweed, tarragon, fennel seed and white pepper in it and let the ingredients boil.
3. Stir in salmon in the Dutch oven and cook for 10-12 minutes with the lid on.
4. When the fish starts chipping turn off the heat and take the fish out on serving dish.
5. Dispose the liquid.
6. Put 1/2 cup wine in the Dutch oven with green peppercorns and allow the mixture to boil.
7. Boil till the time, wine gets almost diminished.
8. Put cream and let the boil come again.
9. Lower the flame and cook until a thick sauce is formed.
10. Add salt.

SERVING
11. Toss the sauce over the fish and serve warm.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Salmon
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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