Chardonnay Poached Salmon With Dill Dijon Whipped Cream Recipes

CHARDONNAY ICE CREAM WITH SMOKED SEA SALT

Steps:

• 1. Combine the cream, egg yolks, sugar, and pinch saffron in a medium saucepan over low heat. Bring to a simmer, stirring constantly. The sauce will start to thicken in about 15 minutes, but do not let it boil. Transfer to a medium mixing bowl set over ice. Add the milk, chardonnay, and white pepper; stir until cool.
• 2. Pour into an ice cream maker and process according to the manufacturer's instructions until just set, about 25 minutes. Place in the freezer for 1 hour before serving.
• 3. Thinly slice the apple into thin batons and soak in a shallow bowl of chardonnay until ready to serve. Divide the ice cream among 4 bowls and garnish with the apple batons, a sprinkle of sea salt, and a few saffron threads.

QUICK POACHED SALMON WITH DILL MUSTARD SAUCE

Steps:

• In a small bowl, blend the plain yogurt, Dijon mustard, honey, lemon juice, and dill. Cover, and refrigerate until serving.
• In a medium saucepan over medium heat, place the salmon in the white wine and water. Adjust the amount of water as necessary to just cover the fish. Sprinkle with shallots. Cover the saucepan, and cook 10 to 12 minutes, until salmon is easily flaked with a fork. Drain, and serve with the yogurt sauce.

POACHED SALMON WITH DILL SAUCE

Steps:

• In a large nonstick skillet, combine the water, wine, onion and celery. Bring to a boil. Reduce heat; add salmon and poach, uncovered, for 5-10 minutes or until fish is firm and flakes easily with a fork., Meanwhile, in a small bowl, combine the sauce ingredients. Serve with salmon.

POACHED SALMON WITH DIJON CREAM SAUCE RECIPE - (4.7/5)

Steps:

• Bring wine, 2 tablespoons chives, sliced shallots, and thyme sprigs to a simmer in a heavy large skillet. Add fish, lay lemon slices on top of fish in a single layer, cover and simmer until fish is just cooked through, about 8 minutes. Transfer fish and lemon slices to plates. Tent with foil to keep warm. Remove thyme sprigs from skillet. Add cream to skillet and bring to a boil. Boil until reduced to sauce consistency, stirring occasionally, about 3 minutes. Mix in mustard. Spoon sauce over fish. Sprinkle with remaining tablespoon of chives and gently squeeze lemon slices on top.