Recipe - Salmon Fillets With Mustard Cream Sauce

2 tablespoon Whipping Cream; chilled
1 cup Dry White Wine
One fourth cup Dry Vermouth
3 Shallots; minced
1 cup Whipping Cream
24 ounce Salmon Fillets
One fourth cup Unsalted Butter; in pieces
2 tablespoon Dijon Mustard
One fourth cup Fresh Chives; chopped
Salt
Ground Pepper

Whist 2 tablespoon cream in small bowl to soft peaks; cover and refrigerate.
Combine wine, vermouth, and shallots in a heavy large skillet. Boil until
liquid is reduced by half, about 5 minutes. Add 1 cup cream and bring to a
boil. Reduce heat to low. Add fish fillets. Cover and simmer until just
cooked through, about 10 minutes. Transfer fish to plates using a slotted
spatula. Tent with foil to keep warm.

Place skillet with poaching liquid over high heat. Boil until reduced to
Three fourths cup, stirring occasionally, about 5 minutes. Reduce heat to low.
Gradually add butter, whisking until melted. Add mustard and chives and
whisk to blend. Remove sauce from heat. Fold in chilled whipped cream.
Season with salt and pepper. Spoon sauce over fish.

Source: Unknown Typed by Katherine Smith

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini