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Ingredients:
- 4 (4-ounce) salmon fillets, skinned
- 1 tbsp Creole mustard
- 1½ cups dry white wine
- ¼ cup bottled clam juice
- ½ cup thinly sliced shallots
- 2 sprigs fresh tarragon
- 1 clove garlic, smashed
- 1 bay leaf
- ½ tsp black peppercorns
- ¼ tsp kosher salt
- ½ cup heavy cream
- 4 tbsps cold butter, thinly sliced
- 1 tbsp chopped tarragon
Method:
In a large saucepan, combine white wine, clam juice, shallots, tarragon
sprigs, garlic, bay leaf, black peppercorns and salt. Bring to a
boil, reduce to simmer and cook 5 minutes. Add salmon and poach
for 5 minutes or until done. Remove the salmon from the pan and
keep warm. Boil poaching liquid for 5 minutes, or until reduced
by half. Add cream and boil 3 additional minutes or until thick
bubbles appear. Reduce heat to low. Whisk in butter, one piece at
a time, stirring constantly, until all has been added. Strain the
sauce into a medium-mixing bowl discard vegetables. Stir in chopped
tarragon and Creole mustard. Place salmon over Golden Home Fries
and top with sauce.
NOTE: Other fish, such as catfish can be used in place of salmon
if desired.
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