Poached Salmon with Mushroom Sauce
The poaching liquid forms the base for a delectable creamy 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
- Rinse fish; pat dry with paper towels. If necessary, cut fillets into 4 equal portions.
- 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. Under-cook salmon slightly; it will continue to cook as it is held. Transfer salmon to a plate. Cover with foil to keep warm.
- 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.