POACHED SALMON WITH CHAMPAGNE CREAM SAUCE
Provided by Scott Leysath
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat, combine champagne, water, lemon juice and shallot. Bring to a boil and then simmer for 5 minutes. With a spatula, carefully place salmon fillets into skillet. If necessary, add enough additional champagne so that liquid just rises to the top edge of the fish, but does not cover it. Cover with a lid or foil and simmer for 10 minutes or until fish is firm, but not overcooked.
- Carefully pour 1/2 cup of liquid from skillet into a saucepan and add cream. Bring to a boil and reduce liquid to about 1/3 cup. Whisk in chilled butter until melted. To serve, place salmon on vegetables, rice or pasta and spoon sauce around fish. Go put on your smoking jacket, put on some jazz and turn the lights down low.
Nutrition Facts : ServingSize 2 g
SALMON IN CHAMPAGNE SAUCE
I was served this memorable dish at the house of a Champagne producer in Rheims, and this is my version.
Categories Easy Entertaining Father's Day Waist Watchers Fish recipes Summer Christmas: Main Courses New Year's Eve
Yield Serves 6
Number Of Ingredients 9
Steps:
- First of all, smear a little butter over the base of the frying pan, then arrange the fillets in it. Now slowly pour the Champagne over the salmon (it will foam quite a lot, but not to worry), then bring it to a simmer over a medium heat. Now spoon the Champagne over the top of the fillets before putting the lid on. Then gently poach the salmon for about 8-10 minutes. The tip of a knife inserted into the thickest part will show if it is cooked when you just ease the flesh back. While the salmon is poaching, melt the butter in a medium saucepan and cook the shallots in it over a gentle heat for 5-6 minutes, until softened and golden but not browned. When the salmon is cooked, carefully lift the fillets on to a warmed dish, cover them with foil and keep warm. Next, add the flour to the buttery shallot juices, stir it in and cook for 1-2 minutes more. Now gradually add the salmon poaching liquid to the pan, a little at a time, then blend in the double cream, whisking until the sauce is smooth. Let it come to a simmer and cook for 1-2 minutes, then taste and add some seasoning. Serve the salmon fillets on warmed plates with a little of the sauce spooned over and a teaspoon of keta and a sprig of dill on top, and hand the rest of the sauce round in a warmed jug. I think steamed Anya potatoes tossed in butter and chives are a nice accompaniment, perhaps with fresh, shelled peas, or a green salad with plenty of cucumber and a lemony dressing.
SALMON POACHED IN CHAMPAGNE WITH CAPERS & TARRAGON
Poached in lemon, champagne, olives, capers, and tarragon. The only fat in this is the healthy fat from the fish!
Provided by Rita1652
Categories Lemon
Time 21m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place salmon in a shallow pan large enough to hold in a single layer.
- Add champagne, lemon juice, zest and enough water to just cover fillets.
- Remove fish and bring poaching liquid to a boil.
- Lay fish skin sides down back in pan and top with onion slices, capers, olives, tarragon, salt and pepper. Reduce heat until liquid is at a very low simmer and poach 4 to 6 minutes, depending on thickness of the fish.
- Fish is done when flesh is opaque and flakes easily with a fork.
- Remove fish from liquid, along with onions, capers, olives, and tarragon.
- Drain well and serve immediately.
Nutrition Facts : Calories 322.3, Fat 7.7, SaturatedFat 1.4, Cholesterol 77.4, Sodium 502.7, Carbohydrate 5.7, Fiber 0.5, Sugar 2.1, Protein 34.9
CHAMPAGNE POACHED ALASKA SALMON
I got this from Recipe Goldmine under Valetines Menu's. I haven't tried it yet but it looks easy and elegant!
Provided by Little Bee
Categories One Dish Meal
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove any skin or bones from Salmon.
- Season Alaska salmon steaks/fillets lightly with salt and pepper. Place in a pan just large enough to hold the salmon in 1 layer. Add the champagne, lemon juice and just enough water to cover the fish.
- Remove the fish and bring the liquid to a boil.
- Return the salmon steaks/fillets to the pan. Top each with an onion slice, capers,and tarragon sprig. Reduce heat to a simmer, cover pan with foil and poach at no more than a simmer for 6 to 10 minutes (depending on the thickness of the salmon).
- Remove salmon steaks/fillets from the liquid and place on 4 warm serving plates. Top each piece of fish with 1 ounce of the liquid top with olives, capers and onions.
Nutrition Facts : Calories 418.8, Fat 18.5, SaturatedFat 3.7, Cholesterol 100.3, Sodium 170.5, Carbohydrate 5.9, Fiber 0.3, Sugar 2.1, Protein 34.1
CHAMPAGNE-POACHED SALMON RECIPE
Provided by á-174942
Number Of Ingredients 9
Steps:
- Grease a 2-quart straight-sided saute pan with the butter. Add the Champagne, shallots, dill sprigs, chopped dill, and salt and pepper and bring to a boil. Reduce the heat to medium-low. Gently simmer for 5 minutes. Add the fish to the pan and spoon the poaching liquid over them. Cook uncovered until the salmon is firm and cooked through, about 10 minutes. (If the poaching liquid does not cover the fish, spoon the liquid over the fillets as they cook.) Using a slotted spatula, remove the fillets from the pan and blot excess liquid with a paper towel. Serve with the Champagne-Vanilla Sauce. This recipe yields 4 servings.
More about "champagne poached salmon recipes"
POACHED SALMON RECIPE - SIMPLY RECIPES
From simplyrecipes.com
SALMON POACHED IN CHAMPAGNE | FAMILY RECIPE CENTRAL
From familyrecipecentral.com
CHAMPAGNE POACHED SALMON WITH CHAMPAGNE CREAM …
From preventionrd.com
CHAMPAGNE POACHED SALMON - LIVING WELL KITCHEN
From blog.memeinge.com
Reviews 4Category EntreeCuisine AmericanTotal Time 30 mins
- Add 3 cups of champagne, water, garlic, and dried dill into a pot or skillet. Bring to a boil and reduce heat to a simmer. Simmer for 10 minutes.
- Meanwhile, pour remaining 1/2 cup champagne to a small saucepan. Bring to a boil and boil until liquid reduces to about two tablespoons. Remove from heat and stir in lemon juice and cold butter.
- Remove salmon from the poaching liquid when done with a slotted spoon. Season with salt and pepper to taste. Plate salmon and pour sauce over the top. Enjoy!
POACHED SALMON WITH CUCUMBER RAITA - FOOD & WINE
From foodandwine.com
CHAMPAGNE POACHED ALASKA SALMON RECIPE | FISHEX SEAFOODS
From fishex.com
POACHED SALMON WITH BLUEBERRY SAUCE - CHAMPAGNE TASTES®
From champagne-tastes.com
POACHED SALMON {FAST & HEALTHY SALMON RECIPE} – WELLPLATED.COM
From wellplated.com
CHAMPAGNE POACHED SALMON - BIGOVEN.COM
From bigoven.com
POACHED SALMON WITH CHAMPAGNE SAUCE | RECIPES - OILS AND …
From fustinis.com
CHAMPAGNE-POACHED SALMON (EMERIL LAGASSE) RECIPE
From foodguruusa.com
POACHED SALMON SALAD RECIPE - PAUL BERTOLLI - FOOD & WINE
From foodandwine.com
SALMON POACHED IN CHAMPAGNE WITH CAPERS AND TARRAGON RECIPE
From recipeland.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love