Salmon Fillets with Mustard Cream Sauce
Ingredients
- 2 tbsp whipping cream, chilled
- 1 cup dry white wine
- 0.3 cup dry vermouth
- 3 each shallots, minced
- 1 cup whipping cream
- 24 oz salmon fillets
- 0.3 cup unsalted butter, in pieces
- 2 tbsp Dijon mustard
- 0.3 cup fresh chives, chopped
Instructions
- 1
Whisk 2 tablespoons cream in small bowl to soft peaks; cover and refrigerate.
- 2
Combine wine, vermouth, and shallots in a heavy large skillet.
- 3
Boil until liquid is reduced by half, about 5 minutes.
- 4
Add 1 cup cream and bring to a boil.
- 5
Reduce heat to low.
- 6
Add fish fillets.
- 7
Cover and simmer until just cooked through, about 10 minutes.
- 8
Transfer fish to plates using a slotted spatula.
- 9
Tent with foil to keep warm.
- 10
Place skillet with poaching liquid over high heat.
- 11
Boil until reduced to 3/4 cup, stirring occasionally, about 5 minutes.
- 12
Reduce heat to low.
- 13
Gradually add butter, whisking until melted.
- 14
Add mustard and chives and whisk to blend.
- 15
Remove sauce from heat.
- 16
Fold in chilled whipped cream.
- 17
Season with salt and pepper.
- 18
Spoon sauce over fish.
- 19
Per Serving: 267 Cal (88% from Fat, 3% from Protein, 9% from Carb); 2 g Protein; 22 g Tot Fat; 5 g Carb; 0 g Fiber; 48 mg Calcium; 1 mg Iron; 106 mg Sodium; 69 mg Cholesterol