Salmon fillets with mustard cream sauce
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Salmon fillets with mustard cream sauce
  Salmon    Mustard    Fish    Creams    Sauces  
Last updated 6/12/2012 1:21:12 AM. Recipe ID 53285. Report a problem with this recipe.
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      Title: Salmon fillets with mustard cream sauce
 Categories: Fish, Main dish, Cyberealm
      Yield: 4 Servings
 
      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.
  




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Recipe ID 53285 (Apr 03, 2005)

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