A decadent yet light preparation for fresh
salmon.
Salmon
Poached in Champagne with Capers & Tarragon
- 4 (6-ounce) salmon fillets
2 cups champagne
1/4 cup fresh lemon juice
1/2 medium onion, peeled and thinly sliced
1 tablespoon capers
4 (5-inch) fresh tarragon sprigs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
- Place salmon in a shallow
pan large enough to hold in a single layer. Add champagne, lemon
juice and enough water to just cover fillets. Remove fish and
bring poaching liquid to a boil. Lay fish back in pan and top
with onion slices, capers, tarragon, salt and pepper. Reduce
heat until liquid is at a 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 and tarragon. Drain well and serve
immediately on warmed plates.
Makes 4 servings.
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