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Add a photoServings: 4
Ingredients
- 2 tbsp. chilled whipping cream
- 1 c. dry white wine
- 1/4 c. dry vermouth
- 3 shallots, chopped
- 1 c. whipping cream
- 4 (6 ounce.) 1 inch thick salmon fillets
- 1/4 c. (1/2 stick) unsalted butter, cut into pcs
- 2 tbsp. Dijon mustard
- 1/4 c. minced fresh chives
- Salt and pepper
Directions
- Whisk 2 Tbsp. cream in small bowl to soft peaks; cover and chill.
- Combine wine, vermouth and shallots in heavy large skillet. Boil till liquid is reduced by half, about 5 min. Add in 1 c. cream and bring to boil. Reduce heat to low. Add in fish fillets. Cover and simmer till just cooked through, about 10 min. Transfer fish to plates using slotted spatula. Tent with foil to keep hot.
- Place skillet with poaching liquid over high heat. Boil till reduced to 3/4 c., stirring occasionally, about 5 min. Reduce heat to low. Gradually add in butter, whisking till melted. Add in mustard and chives and whisk to blend. Remove sauce from heat. Mix in chilled whipping cream. Season with salt and pepper. Spoon sauce over fish. 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 4 servings | |
| Calories 287 | |
| Calories from Fat 226 | 79% |
| Total Fat 25.69g | 32% |
| Saturated Fat 15.94g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 104mg | 4% |
| Potassium 116mg | 3% |
| Total Carbs 3.4g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.71g | 0% |
| Protein 1.37g | 2% |
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