Tuesday, November 22, 2011

Tis The Season for LOTS of Bubbly!

Pretty much from mid November to the end of the year, I tend to drink LOTS of Bubbly cuz hey, it's the HOLIDAYS! I saw this recipe from Emeril for Champagne-Poached Salmon and was inspired to cook with it. I made a few adjustments and came up with my own. It was REALLY yummy and a good change from all the holidays meals we have coming up that will definitely involve lots of turkey and ham!


2 Tbsp unsalted butter, divided
1 c Brut Champagne
1 Tbsp shallots or onions
1/2 c sliced mushrooms
1 Tbsp minced fresh dill or 1 tsp dried
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 (6-oz) salmon fillets, skin removed
1/2 c heavy cream
1/4 tsp Champagne vinegar


1. Melt 1 Tbsp butter in a small pot over medium-high heat. Add the Champagne, shallots, mushrooms, dill, salt and pepper; and bring to a boil. Reduce the heat to medium-low. Gently simmer for 5 minutes.

2. Add the fish and spoon the poaching liquid over it. 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.)

3. Using a slotted spatula, remove the fish from the pan and blot excess liquid with a paper towel.

4. Bring to poaching liquid to a boil and cook until almost all liquid evaporates, about 6 minutes. Add the heavy cream, bring to a boil and simmer until cream thickens and coats the back of a spoon, and is reduced by nearly half, about 3 minutes.

5. Whisk in the butter until smooth and serve over fish.

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