Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Whipping Cream; chilled
1 c Dry White Wine
1/4 c Dry Vermouth
3 Shallots; minced
1 c Whipping Cream
24 oz Salmon Fillets
1/4 c Unsalted Butter; in pieces
2 tb Dijon Mustard
1/4 c Fresh Chives; chopped
Salt
Ground Pepper

Whist 2 tb cream in small bowl to soft peaks; cover and refrigerate.
Combine wine, vermouth, and shallots in a heavy large skillet. Boil
until liquid is reduced by half, about 5 minutes. Add 1 cup cream and
bring to a boil. Reduce heat to low. Add fish fillets. Cover and
simmer until just cooked through, about 10 minutes. Transfer fish to
plates using a slotted spatula. Tent with foil to keep warm.

Place skillet with poaching liquid over high heat. Boil until reduced
to 3/4 cup, stirring occasionally, about 5 minutes. Reduce heat to
low. Gradually add butter, whisking until melted. Add mustard and
chives and whisk to blend. Remove sauce from heat. Fold in chilled
whipped cream. Season with salt and pepper. Spoon sauce over fish.

Source: Unknown Typed by Katherine Smith

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