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4 ea Pacific salmon fillets -- 4 oz
-skinned
2 ea Shallots -- finely chopped
1/2 c White wine
1/2 c -Water
-----SAUCE-----
2 ea Shallots -- finely chopped
1 c Fish stock
1 c White wine
2 tb Lemon juice
1/2 c Butter
2 tb Dill -- finely chopped
-Salt and pepper
Combine shallots, salmon, wine and water in frying pan
large enough to hold fillets in a single layer. Cover
and bring liquid to just a simmer. Poach salmon about
2 minutes per side. Remove and keep warm. Reserve
stock for sauce.
Sauce: In a saucepan, bring shallots, stock, wine and
lemon juice to a boil. Cook till liquid is reduced by
half. Strain. Cut butter into small cubes. whisk into
mixture one piece at a time. Do not let boil. Season
with dill, salt and pepper. Serve warm. Serve with
asparagus
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