SALMON IN CHAMPAGNE SAUCE
I was served this memorable dish at the house of a Champagne producer in Rheims, and this is my version.
Categories Easy Entertaining Father's Day Waist Watchers Fish recipes Summer Christmas: Main Courses New Year's Eve
Yield Serves 6
Number Of Ingredients 9
Steps:
- First of all, smear a little butter over the base of the 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. Then gently poach the salmon 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 double cream, whisking until the sauce is smooth. Let it come to a simmer and cook for 1-2 minutes, then taste and add some seasoning. Serve the salmon fillets on warmed plates with a little of the sauce spooned over and a teaspoon of keta and a sprig of dill on top, and hand the rest of the sauce round in a warmed jug. I think steamed Anya potatoes tossed in butter and chives are a nice accompaniment, perhaps with fresh, shelled peas, or a green salad with plenty of cucumber and a lemony dressing.
SALMON WITH BASIL CHAMPAGNE CREAM SAUCE
Make and share this Salmon With Basil Champagne Cream Sauce recipe from Food.com.
Provided by Nyteglori
Categories Very Low Carbs
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- TO PREPARE THE SAUCE:.
- Melt the butter in a heavy skillet over medium heat. Stir in the shallots.
- Saute for 3 minutes. Increase heat to high. Stir in the Champagne. Boil for 10 minutes or until the liquid is reduced to 1/2 cup. Add the cream; mix well.
- Cook for 8 minutes or until thickened and of sauce consistency, stirring constantly. Remove from heat. Season with salt and pepper.
- May cover and store in the refrigerator at this point for 1 day.
- TO PREPARE THE BASIL-PINE NUT MIXTURE:.
- Process the olive oil, pine nuts and basil in a food processor until finely chopped. Season with salt and pepper.
- TO PREPARE THE SALMON:.
- Brush the steaks with the olive oil; sprinkle with salt and pepper. Arrange on a rack in a broiler pan.
- Broil for 3 minutes on each side or until the salmon flakes easily.
- TO ASSEMBLE:.
- Sprinkle the salmon with the basil-pine nut mixture, pressing gently to adhere.
- Bring the sauce to a simmer. Stir in the chives or green onions. Spoon the sauce onto plates; top with the salmon.
Nutrition Facts : Calories 1332.3, Fat 111.1, SaturatedFat 39.5, Cholesterol 312, Sodium 228.5, Carbohydrate 13.2, Fiber 1.8, Sugar 2.6, Protein 53
POACHED SALMON WITH CHAMPAGNE SAUCE
Steps:
- In a large straight sided frying pan over medium-high heat, add olive oil. Add shallots and saute until soft; 1 to 2 minutes.
- Add Champagne, lemon juice, and parsley to pan. Bring to a boil and reduce heat to a bare simmer.
- Slide fillets into liquid, cover and poach 3 to 4 minutes or until done. Transfer to plate; set aside. DO NOT EMPTY PAN.
- Ladle 1/2 cup of poaching liquid into small pot over medium heat. Add cream and bring to a boil. Reduce to a simmer and whisk in white sauce mix. Stirring constantly, simmer 1 minute. Return fish to poaching liquid just to heat through.
- Transfer fish to serving plate, spoon over sauce and garnish with lemon and parsley.
- For the salad, mix together arugula, tomatoes, corn, and dressing. Garnish with Parmesan shavings.
SALMON WITH CHAMPAGNE
Provided by Food Network
Time 1h50m
Yield 8 servings
Number Of Ingredients 11
Steps:
- FISH: Remove the skin from the fish and pierce the flesh of the fish with a fork. Put fish in a deep dish, season with salt and pepper, add 1/2 cup of mushroom slivers. Marinate for a few hours in champagne.
- Heat the oven to 350 degrees. Cook in a well-buttered pan in the oven for 40-50 minutes, adding onions, thyme and parsley, and the rest of the sliced mushrooms and drizzling the mixture with melted butter. After 20 minutes, add the marinade. Once cooked, keep the salmon warm on a heated platter.
- SAUCE: Pour the strained cooking liquid in a saucepan, reduce to one-fifth, add cream and reduce until smooth. Meanwhile, prepare a Hollandaise sauce, blending egg yolks, melted butter and the lobster butter, and carefully add to the other sauce. Cover the fish with the sauce and the garnish the serving plate with flower petals. Serve hot.
SALMON IN PASTRY WITH CHAMPAGNE SAUCE
Provided by Regina Schrambling
Categories dinner, main course
Time 1h35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a small, deep bowl, blend together the butter, tarragon, a half teaspoon of salt, four grinds of the pepper mill and the lemon juice.
- Cut the salmon into four serving pieces. Using a sharp knife, cut a pocket into the side of each piece, trying to make the cut as deep as possible without cutting through the other side. Divide the tarragon butter into four portions and stuff into the fish.
- Roll out the puff pastry to a thickness of about an eighth of an inch. Divide into four squares and brush lightly with cold water. Lay each piece of fish on top and roll the pastry over to cover, pressing down to seal, then trim away the excess. Arrange on an ungreased baking sheet with a rim and brush the pastry with the beaten egg. Chill at least half an hour.
- Heat the oven to 400 degrees.
- Start the sauce by combining the stock, Champagne, shallots and mushrooms in a saucepan. Cook until the liquid is reduced by half. Add a half cup of the cream and cook until it thickens enough to coat the back of a spoon. Strain, then keep warm. Whisk the remaining cream in a deep bowl until it starts to thicken.
- Bake the salmon for 12 minutes or until the pastry is lightly browned. Transfer each packet to a warm serving plate and slice into four or five pieces on a slight diagonal. Add the fines herbes to the sauce, whisk in the whipped cream and spoon alongside the packets.
Nutrition Facts : @context http, Calories 1251, UnsaturatedFat 51 grams, Carbohydrate 57 grams, Fat 98 grams, Fiber 3 grams, Protein 33 grams, SaturatedFat 39 grams, Sodium 935 milligrams, Sugar 3 grams, TransFat 1 gram
SIMPLY ELEGANT SALMON IN CHAMPAGNE SAUCE WITH FRESH DILL
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.
Provided by BecR2400
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
ROASTED SALMON WITH WHITE-WINE SAUCE
Salmon is a versatile, ultra heart-healthy superfood, and its preparation possibilities are endless. Here, a skinless roasted fillet creates a simple but swanky dinner when paired with Steamed Potatoes with Thyme and Sauteed Mixed Mushrooms.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Place salmon on a rimmed baking sheet; season with salt. Roast until opaque throughout, about 15 minutes.
- Meanwhile, in a small saucepan, melt butter over medium. Add flour, and cook, whisking, 1 minute. Add wine, and bring to a boil; reduce to a simmer, and cook until liquid is reduced by half, 8 to 10 minutes. Stir in chives; season with salt and pepper. With a fork, gently break salmon into large chunks, and serve topped with white-wine sauce.
Nutrition Facts : Calories 321 g, Fat 14 g, Protein 34 g
OVEN STEAMED SALMON WITH CHAMPAGNE-BUTTER SAUCE
Recipe is from the March/April 2001 issue of Cuisine. The salmon could stand on its own, or be paired with a Holandaise. The Champagne-Butter Sauce has plenty of lemon to cut the richness of the fish and still has a little sweetness from the champagne.
Provided by CookGordon
Categories Very Low Carbs
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To oven-steam, first fill a pan with 1" of hot water -- place the pan in the oven before adding the water to avoid sloshing it. Note: Be sure the pan is deep enough to hold about 1" of water without touching the fish. Preheat oven to 325.
- Position cooling rack over a baking sheet; spray with nonstick spray. Place prepared fillets skin side down, on the rack, 1/2" apart. Season with salt and pepper.
- Place the rack on top of the pan in the oven: oven steam salmon 15-18 minutes, or until desired doneness is reached. Prepare the sauce while the fish steams.
- To test fillets for doneness, gently squeeze the sides -- they should spring back, not feel too soft or firm. And the color should be coral, not opaque.
- Champagne-Butter Sauce:.
- In a small saucepan over medium heat, saute shallots in 1 T. buttter until soft ( do not bown). Add champagne, broth, and lemon juice; simmer until reduced by half, about 5 minute.
- Reduce heat to mediumlow and stir in heavy cream. Whisk in cold butter by tablespoons, stirring constantly. Do not add more until the previous piece has melted completely.
- Strain the sauce through a fine mesh strainer. Stir in the chopped chives and salt to taste. Serve immediately, or remove from heat and hold, following the instructions below.
- Holding sauce -- Transfer sauce to a bowl, then nest it in a larger bowl of hot water. Cover loosely with plastic and stir often. Don't let it get too hot (it may break) or too cold (it will solidify).
Nutrition Facts : Calories 380, Fat 29.8, SaturatedFat 16.9, Cholesterol 130.2, Sodium 303.6, Carbohydrate 2.3, Fiber 0.1, Sugar 0.4, Protein 23.3
GRILLED SALMON IN CHAMPAGNE SAUCE
After a long week of my business traveling, my wonderful retired husband (now past---God rest his soul) would pick me up at the airport and fix this delicious dish, while toasting the coming weekend with the extra champagne. This is wonderful!
Provided by Caroline Cooks
Categories European
Time 10m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat grill to medium heat.
- Paint each fillet on both sides with olive oil; salt and pepper.
- Place on grill and cook for approximately 3-7 minutes on each side, depending on your choice of doneness.
- Remove to heated platter and cover.
- Heat 1 teas. olive oil in saute pan over medim heat; add shallots.
- Saute about 1 1/2 minutes to soften.
- Reduce heat to med-low.
- Stir in Champagne, mustard, salt(if desired) and tarragon.
- Blend well.
- Remove from heat, stir in sour cream.
- Place half of sauce on heated serving plate; top with salmon fillet and garnish with very light sprinkle of tarragon.
- Serve.
SMOKED SALMON AND CAPERS IN A CHAMPAGNE SAUCE FOR PASTA
I found this in a magazine, and plan to make it on holidays, so I want the recipe print-out from my cookbook!
Provided by JustJanS
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large frying pan and cook the garlic over a medium heat for 30 seconds.
- Pour in the champagne and cook for 2-3 minutes, or until reduced slightly.
- Add the cream and cook for 3-4 minutes, or until reduced and thickened.
- Add the remaining ingredients and pour over the pasta of your choice.
- Toss through gently and season to taste with salt and freshly ground black pepper.
SALMON POACHED IN CHAMPAGNE WITH CAPERS & TARRAGON
Poached in lemon, champagne, olives, capers, and tarragon. The only fat in this is the healthy fat from the fish!
Provided by Rita1652
Categories Lemon
Time 21m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place salmon in a shallow pan large enough to hold in a single layer.
- Add champagne, lemon juice, zest and enough water to just cover fillets.
- Remove fish and bring poaching liquid to a boil.
- Lay fish skin sides down back in pan and top with onion slices, capers, olives, tarragon, salt and pepper. Reduce heat until liquid is at a very low simmer and poach 4 to 6 minutes, depending on thickness of the fish.
- Fish is done when flesh is opaque and flakes easily with a fork.
- Remove fish from liquid, along with onions, capers, olives, and tarragon.
- Drain well and serve immediately.
Nutrition Facts : Calories 322.3, Fat 7.7, SaturatedFat 1.4, Cholesterol 77.4, Sodium 502.7, Carbohydrate 5.7, Fiber 0.5, Sugar 2.1, Protein 34.9
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