Poached Salmon in White Wine
This is an incredibly easy dish to make, and all it needs to complete the plate is a green vegetable such as steamed asparagus or sauteed zucchini, and some buttered noodles or steamed baby potatoes.
- Unsalted Butter - 2 tablespoons, at room temperature
- Shallots - 2, minced
- Fresh Parsley - 2 tablespoons, minced
- Salt and freshly ground white pepper to taste
- Salmon fillets - four, 5-ounce
- Dry white wine - 1-1/2 cups
- Heavy (whipping) cream - 1-1/2 cups
- Egg Yolks - 2, lightly beaten
- Nonpareil Capers - 2 tablespoons
Preheat the oven to 500 F. Spread the butter in the bottom of an ovenproof saute pan or skillet and sprinkle the shallots and parsley on top. Season with salt and pepper, and place the salmon fillets on top of the shallots. Gently pour the white wine and cream over the fish and place the pan over high heat. Cook until the cream at the edges of the pan starts to boil, then transfer the pan to the preheated oven and bake for 6 to 8 minutes, or until the fish is mostly opaque but still slightly translucent in the center. Remove from the oven.
Transfer the fillets to four heated plates with a slotted spatula; set aside and keep warm. Return the pan to the stove and whisk in the egg yolks and capers. Cook over low heat, stirring constantly, until the cream thickens slightly, abut 2 to 3 minutes. Do not let the mixture come to a boil or the egg yolks will curdle. Ladle the sauce over the salmon fillets and serve at once.