Salmon Creoleaise

Prep Time: 40 Minutes
Yields: 4 Fillets


  • 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

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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