POACHED SALMON WITH CHAMPAGNE SAUCE
Steps:
- In a large straight sided frying pan over medium-high heat, add olive oil. Add shallots and saute until soft; 1 to 2 minutes.
- Add Champagne, lemon juice, and parsley to pan. Bring to a boil and reduce heat to a bare simmer.
- Slide fillets into liquid, cover and poach 3 to 4 minutes or until done. Transfer to plate; set aside. DO NOT EMPTY PAN.
- Ladle 1/2 cup of poaching liquid into small pot over medium heat. Add cream and bring to a boil. Reduce to a simmer and whisk in white sauce mix. Stirring constantly, simmer 1 minute. Return fish to poaching liquid just to heat through.
- Transfer fish to serving plate, spoon over sauce and garnish with lemon and parsley.
- For the salad, mix together arugula, tomatoes, corn, and dressing. Garnish with Parmesan shavings.
SALMON POACHED IN CHAMPAGNE WITH CAPERS & TARRAGON
Poached in lemon, champagne, olives, capers, and tarragon. The only fat in this is the healthy fat from the fish!
Provided by Rita1652
Categories Lemon
Time 21m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place salmon in a shallow pan large enough to hold in a single layer.
- Add champagne, lemon juice, zest and enough water to just cover fillets.
- Remove fish and bring poaching liquid to a boil.
- Lay fish skin sides down back in pan and top with onion slices, capers, olives, tarragon, salt and pepper. Reduce heat until liquid is at a very low simmer and poach 4 to 6 minutes, depending on thickness of the fish.
- Fish is done when flesh is opaque and flakes easily with a fork.
- Remove fish from liquid, along with onions, capers, olives, and tarragon.
- Drain well and serve immediately.
Nutrition Facts : Calories 322.3, Fat 7.7, SaturatedFat 1.4, Cholesterol 77.4, Sodium 502.7, Carbohydrate 5.7, Fiber 0.5, Sugar 2.1, Protein 34.9
SIMPLY ELEGANT SALMON IN CHAMPAGNE SAUCE WITH FRESH DILL
Elegant enough for company, yet quick and easy to prepare! Would be a lovely dinner for New Year's Eve, with a glass of bubbly. Adapted from Delia Smith's recipe.
Provided by BecR2400
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- First of all, smear a little butter over the base of a large frying pan, then arrange the fillets in it.
- Now slowly pour the Champagne over the salmon (it will foam quite a lot, but not to worry), then bring it to a simmer over a medium heat. Now spoon the Champagne over the top of the fillets before putting the lid on.
- Gently poach the salmon, covered, for about 8-10 minutes. The tip of a knife inserted into the thickest part will show if it is cooked when you just ease the flesh back.
- While the salmon is poaching, melt the butter in a medium saucepan and cook the shallots in it over a gentle heat for 5-6 minutes, until softened and golden but not browned.
- When the salmon is cooked, carefully lift the fillets on to a warmed dish, cover them with foil and keep warm.
- Next, add the flour to the buttery shallot juices, stir it in and cook for 1-2 minutes more.
- Now gradually add the salmon poaching liquid to the pan, a little at a time, then blend in the cream, whisking until the sauce is smooth. Let it come to a simmer and cook for 1-2 minutes, then season with salt & pepper to taste.
- Serve the salmon fillets on warmed plates with a little of the sauce spooned over and a teaspoon of keta (optional) and a sprig of dill on top, along with fresh lemon wedges and hand the rest of the sauce round in a warmed jug.
- Very nice accompanied with fresh, shelled peas, or a green salad with plenty of cucumber and a lemony dressing.
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