Salmon With Champagne Recipes

SALMON IN CHAMPAGNE SAUCE

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.

SIMPLY ELEGANT SALMON IN CHAMPAGNE SAUCE WITH FRESH DILL

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.

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 IN PASTRY WITH CHAMPAGNE SAUCE

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.

OVEN STEAMED SALMON WITH CHAMPAGNE-BUTTER SAUCE

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).

CHAMPAGNE SALMON & FETTUCCINE

Steps:

• In a Dutch oven, cook fettuccine according to package directions, adding the asparagus during the last 2 minutes of cooking; drain., In a large skillet, combine the water, broth, 1 cup champagne, onion, tarragon and 1/4 teaspoon pepper. Bring to a boil. Reduce heat; add fillets and poach, uncovered, for 8-10 minutes or until fish flakes easily with a fork., In a small saucepan, bring the remaining champagne, garlic, basil, brown sugar, salt and remaining pepper to a boil; cook until reduced to 1/2 cup. Whisk in butter until melted. Pour over fettuccine mixture; toss to coat. Serve with salmon.