Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Unsalted butter

  2. 4 cups 948ml Brut Champagne

  3. 1/4 cup 59ml Shallots

  4. 6 sections Fresh dill

  5. 2 tablespoons 30ml Minced fresh dill

  6. 3 tablespoons 45ml Salt

  7. 1 teaspoon 5ml Freshly-ground black pepper

  8. 4 Salmon fillets - (6 oz ea) - skin removed Champagne Vanilla Sauce - (see recipe)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Grease a 2-quart straight-sided saute pan with the butter. Add the Champagne, shallots, dill sprigs, chopped dill, and salt and pepper and bring to a boil. Reduce the heat to medium-low. Gently simmer for 5 minutes. Add the fish to the pan and spoon the poaching liquid over them. Cook uncovered until the salmon is firm and cooked through, about 10 minutes. (If the poaching liquid does not cover the fish, spoon the liquid over the fillets as they cook.) Using a slotted spatula, remove the fillets from the pan and blot excess liquid with a paper towel. Serve with the Champagne-Vanilla Sauce. This recipe yields 4 servings.


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