| 112 | 113 | 114 | 115 | 116 |
| 1 | 35 | 70 | 104 | 139 |
|
Salmon Fillets with Mustard Cream Sauce
Yield: 4 servings
2
1
1
3
1
2
1
2
1
tablespoons whipping cream, chilled
cup dry white wine
/4 cup dry vermouth
shallots, minced
cup whipping cream
4 ounces salmon fillets
/4 cup unsalted butter, in pieces
tablespoons Dijon mustard
/4 cup fresh chives, chopped
Salt
Ground pepper
Whisk 2 tablespoons 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.
Per Serving: 267 Cal (88% from Fat, 3% from Protein, 9% from Carb); 2 g Protein; 22 g Tot Fat; 5 g
Carb; 0 g Fiber; 48 mg Calcium; 1 mg Iron; 106 mg Sodium; 69 mg Cholesterol
Salmon Fillets with Mustard Cream Sauce
107
Page
Quick Jump
|