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The poaching liquid forms a base for a creamy mushroom sauce.

Poached Salmon with Mushroom Sauce

1 1/2 pounds skinless salmon fillets

1 1/4 cups finely chopped fresh mushrooms

3 tablespoons finely chopped onion

1 1/4 cups dry white wine

1 1/4 cups water

2/3 cup heavy cream

2 tablespoons butter

3/4 teaspoon finely chopped fresh tarragon or 1/4 teaspoon dried

Salt and freshly ground pepper to taste

1. Rinse fish; pat dry with paper towels. If necessary, cut fillets into 4 equal portions.
2. Arrange mushrooms and onion over bottom of a 2-inch deep skillet large enough to hold salmon in a single layer. Arrange salmon over mushrooms and onion. Pour wine and water over salmon. Bring to a boil. Reduce heat; cover and gently simmer about 5 minutes. Undercook salmon slightly; it will continue to cook as it is held. Transfer salmon to a plate. Cover with foil to keep warm.
3. Boil mixture in skillet until liquid is reduced to about 2 cups. Add any juices from salmon on plate. Stir in cream, butter and tarragon. Boil until reduced to about 1 cup. Season with salt and pepper. Spoon sauce over salmon and serve.

Makes 4 servings.