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1 1/4 lb salmon fillets
2 c champagne
1/4 c fresh-squeezed lemon juice
1/2 yellow onion; sliced
1 T capers
4 5-inch sprigs fresh tarragon
several grinds of pepper
Rinse the fillets and place in a shallow pan large enough to hold
them in one layer. Add the champagne, lemon juice, and enough
water to just cover the fillets. Remove the fish and bring poaching
liquid to a boil. Lay the fish back in the pan in a single layer
and top with the onion slices, capers, tarragon, and pepper. Reduce
heat to low, cover, and simmer 4 to 6 minutes, depending on the
thickness of the fish. Fish is done when mostly opaque but still
barely transparent at the very center. Remove fish from the liquid,
along with onions, capers, and tarragon. Drain well and serve
immediately on warmed plates. This is nice with a wild rice pilaf
and a tossed green salad.
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