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Ingredientes
- 2 Tbsp. Whipping Cream, chilled
- 1 c. Dry White Wine
- 1/4 c. Dry Vermouth
- 3 x Shallots, chopped
- 1 c. Whipping Cream
- 24 ounce Salmon Fillets
- 1/4 c. Unsalted Butter, in pcs
- 2 Tbsp. Dijon Mustard
- 1/4 c. Fresh Chives, minced
- Â Â Salt
- Â Â Grnd Pepper
Direcciones
- Whist 2 tb cream in small bowl to soft peaks; cover and chill.
- Combine wine, vermouth, and shallots in a heavy large skillet. Boil till liquid is reduced by half, about 5 min. Add in 1 c. cream and bring to a boil. Reduce heat to low. Add in fish fillets. Cover and simmer till just cooked through, about 10 min. Transfer fish to plates using a slotted spatula. Tent with foil to keep hot.
- Place skillet with poaching liquid over high heat. Boil till reduced to 3/4 c., stirring occasionally, about 5 min. Reduce heat to low.
- Gradually add in butter, whisking till melted. Add in mustard and chives and whisk to blend. Remove sauce from heat. Mix in chilled whipped cream.
- Season with salt and pepper. Spoon sauce over fish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 294g | |
| Recipe makes 4 servings | |
| Calories 640 | |
| Calories from Fat 432 | 68% |
| Total Fat 48.52g | 61% |
| Saturated Fat 21.13g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 175mg | 58% |
| Sodium 204mg | 9% |
| Potassium 733mg | 21% |
| Total Carbs 3.4g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.71g | 0% |
| Protein 36.1g | 58% |
