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Poached Salmon With Shrimp Sauce
Ingredients
- 6 6 ounces skinless salmon fillets
- 3 cups dry white wine or chicken broth
- 1 bay leaf
- 1 sprig fresh parsley
- 1 teaspoon dried thyme
- 2 whole peppercorns
- 1/2 teaspoon salt
- 1/2 cup finely chopped green onions or 3 shallots, finely chopped
- 1 tablespoon butter
- 1 cup dry white wine or chicken broth
- 2 cups whipping cream
- 5 tablespoons butter
- 1 8 ounce container fresh mushrooms, quartered or sliced
- 2 tablespoons butter
- 8 ounces peeled and cooked small shrimp
- Lemon slices (optional)
Directions
1. Rinse the fish; pat dry with paper towels. In a fish poacher or large roasting pan that has a wire rack with handles, add 3 cups dry white wine or broth.
2. Tie bay leaf, parsley, thyme, and peppercorns in a double-thick square piece of 100-percent cotton cheesecloth; add to wine. Stir in 1/2 teaspoon salt. Place pan over two burners on range top. Bring to boiling; reduce heat.
3. Grease wire rack; place fish on rack and lower into pan. Simmer, covered, for 6 to 10 minutes or until fish just flakes easily when tested with a fork. Remove fish; keep warm.
4. Meanwhile, for sauce, in a 10-inch skillet, cook onions in 1 tablespoon butter until tender. Add 1 cup wine with some salt and pepper; boil gently, uncovered, 5 minutes or until sauce is reduced by half.
5. Reduce heat to medium. Add cream. Cook and stir 7 to 10 minutes or until sauce is thickened. Whisk in the 5 tablespoons butter, 1 tablespoon at a time. Remove from heat; keep warm.
6. In another skillet, cook mushrooms in the remaining 2 tablespoons butter for about 5 minutes or until mushrooms are tender and liquid has evaporated. Stir mushrooms and shrimp into sauce in skillet. Heat through.
7. Serve salmon with sauce. Garnish with lemon. Makes 6 servings.
