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1 cup white Zinfandel wine
5 tablespoons bottled clam juice
4 large garlic cloves, minced
3 large shallots, minced
1 cup heavy whipping cream
3 tablespoon of Creamed Styled Horseradish
2 salmon fillets (about 3/4 to 1 inch thick)
Extra Virgin Olive oil
1 tablespoon minced fresh tarragon or 1 teaspoon dried
1 tablespoon minced chives or green onion
Dash of Hungarian paprika
Parsley sprigs
Combine 1 cup wine, 3 tablespoons clam juice, garlic and shallots
in heavy small saucepan. Boil until mixture is reduced to 2/3 cup,
about 6 minutes. Stir in whipping cream and 1 tablespoon horseradish.
Boil until mixture is reduced to 1 1/2 cups, about 4 minutes.
Transfer mixture to blender. Blend until smooth and creamy. Pour
sauce into strainer set over bowl; press on solids to extract as
much liquid to same saucepan and boil until sauce coats spoon,
about 3 minutes. Preheat broiler, Brush salmon fillet on both side
with oil. Broil salmon, 4 minutes. Turn salmon over; season with
salt and freshly ground pepper. Broil until salmon is opaque in
center, about 3 minutes. Transfer to platter. Bring sauce to
simmer. Whisk in tarragon, chives and remaining 2 tablespoons
horseradish. Season sauce with salt and pepper. Pour sauce over
salmon, sprinkle a little Hungarian Paprika for color. Garnish with
parsley sprigs and serve. Serve with Wild rice and broccoli and
cheese. Cheesecake and Blue Mt Coffee
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