posted by Mona M 06-14-100 3:59 AM
Rosemary Poached Salmon
from Above & Beyond Parsley... Food for the Senses
4 (6-8 ounce) salmon fillets, 1-inch thick
1 cup dry white wine
1/4 cup dry vermouth
4 tablespoons snipped fresh rosemary
1 cup heavy cream
4 tablespoons cut unsalted butter
2 tablespoons Dijon mustard
Salt and freshly ground pepper, to taste
4 sprigs rosemary, for garnish
Combine wines and 2 tablespoons rosemary in a large skillet. Boil until reduced by half. Add cream and bring to a boil. Reduce heat to low and add fish. Poach in liquid for about 10 minutes, 5 minutes per side. Transfer fish to a covered dish and hold in a warm oven (about 300 degrees).
Increase heat under poaching liquid to high. Boil until reduced by half, stirring occasionally. Reduce heat to low and gradually whisk in butter, 1 tablespoon at a time. Whisk in mustard and remaining rosemary. Season with salt and pepper as needed. Place each salmon fillet on a dinner plate and top with 3 to 4 tablespoons of sauce. Garnish with rosemary sprigs.
Serves 4
Copyright 1992 The Junior League of Kansas City, Missouri, Inc.