A creamy, earthy truffle sauce accents this savory salmon dish nicely.
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
- Sauce:
- 1 ½ cups dry white wine
- 1/2 cup shallots, chopped
- ¾ oz black truffles, finely chopped
- 1 1/3 cups heavy cream
- ½ teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons brandy
- 1 teaspoon arrowroot
- Poached salmon:
- 2 cups dry white wine
- ¼ teaspoon salt
- ¼ teaspoon dried dill
- 1 ½ lb salmon fillet
Preparation:
To make sauce:
Combine 1 ½ cups white wine with shallots and simmer until the mixture has reduced by about three-quarters volume – 12-15 minutes. Add truffles, cream, salt, and pepper and heat through. In a small bowl, mix arrowroot and brandy until smooth. Whisk brandy mixture into cream sauce, and heat over low heat, stirring, until it has thickened.
To poach salmon:
Place salmon in a large skillet with 2 cups white wine, cut for fitting if necessary, and sprinkle with salt and dill. Simmer ingredients for 10 minutes, until just done, and remove from poaching liquid.
Makes 6 servings.
