POACHED SALMON WITH MUSHROOMS, TARRAGON AND CREAM

POACHED SALMON WITH MUSHROOMS, TARRAGON AND CREAM image

Categories Fish

Yield 2 servings

Number Of Ingredients 7

4 tablespoons unsalted butter
8 ounces fresh mushrooms, wiped clean and sliced
salt & freshly ground black pepper
3 cups dry white wine (or dry white vermouth, or part wine and part water)
2 salmon fillet, skinned (about 6 ounces)
2/3 cup heavy cream
2 tablespoon chopped fresh tarragon (plus more for garnish)

Steps:

In a small skillet, melt the butter over high heat. Add the mushrooms and saute until they give off some liquid, about 5 minutes. Remove from the heat and season to taste with salt and pepper. Pour the wine into a saucepan large enough to hold the salmon and bring to a simmer. Slip in the salmon, cover pan, and poach gently over low heat until the salmon tests done (it should appear opaque when pierced with the point of a knife), 8 to 10 minutes. Remove the salmon from the poaching liquid with a slotted skimmer and set aside on a warmed plate. Keep warm. Add cream and 1 tablespoon tarragon to the poaching liquid and reduce over high heat to a syrupy sauce. Add mushrooms and warm through. Spoon sauce over salmon and garnish with more tarragon.