Prep 15 mins
Cook 15 mins
Elegant enough for company, yet quick and easy to prepare! Would be a lovely dinner for New Year's Eve, with a glass of bubbly. Adapted from Delia Smith's recipe.
- 6 middle-cut skinless salmon fillets (6-7 oz/175-200 g each)
- 1 cup champagne
- 1 1⁄2 tablespoons butter, plus a little extra for greasing
- 2 medium shallots, finely chopped
- 1 1⁄2 tablespoons all-purpose flour
- 1 cup heavy cream (double cream)
- 6 teaspoons keta salmon caviar, optional to garnish
- 3 sprigs fresh dill, to garnish
- salt & freshly ground black pepper
- 1 fresh lemon, cut into 6 wedges
- First of all, smear a little butter over the base of a large frying pan, then arrange the fillets in it.
- Now slowly pour the Champagne over the salmon (it will foam quite a lot, but not to worry), then bring it to a simmer over a medium heat. Now spoon the Champagne over the top of the fillets before putting the lid on.
- Gently poach the salmon, covered, for about 8-10 minutes. The tip of a knife inserted into the thickest part will show if it is cooked when you just ease the flesh back.
- While the salmon is poaching, melt the butter in a medium saucepan and cook the shallots in it over a gentle heat for 5-6 minutes, until softened and golden but not browned.
- When the salmon is cooked, carefully lift the fillets on to a warmed dish, cover them with foil and keep warm.
- Next, add the flour to the buttery shallot juices, stir it in and cook for 1-2 minutes more.
- Now gradually add the salmon poaching liquid to the pan, a little at a time, then blend in the cream, whisking until the sauce is smooth. Let it come to a simmer and cook for 1-2 minutes, then season with salt & pepper to taste.
- Serve the salmon fillets on warmed plates with a little of the sauce spooned over and a teaspoon of keta (optional) and a sprig of dill on top, along with fresh lemon wedges and hand the rest of the sauce round in a warmed jug.
- Very nice accompanied with fresh, shelled peas, or a green salad with plenty of cucumber and a lemony dressing.
Yummy! Just a simple nice recipe. No more to say. Didn't use the caviar because of the dish I was serving it over, but it would be great. Note: I bought a 1/2 split of champagne so it was just a small amount leftover, which I just had to drink. But that way you don't have to buy a whole bottle. Most liquor stores carry the small splits. This is a great sauce over lots of dishes. Thx as always.
Outstanding! We've never poached fish before, so this was an experience, a good one! Sure hated to part with the champagne, but it was worth it. Will certainly make again. made for Catch of the Day Forum 4-2011