Ingredients
Combine in Large Saute Pan; Bring to Boil; Simmer:
1 1/2 cups dry white wine
1/4 cup bottled clam juice
1/2 cup shallots, thinly sliced
2 sprigs fresh tarragon
1 garlic clove, smashed
1 bay leaf
1/2 t. black peppercorns
1/4 t. kosher salt
Add; Poach 10 Minutes:
4 4-oz. skinned salmon fillets
Add; Boil 3 Minutes:
1/2 cup heavy cream
Whisk in One Piece at a Time:
4 T. cold unsalted butter thinly sliced
Stir in; Serve over Salmon:
1 T. chopped fresh tarragon
1 T. country-style Dijon mustard
Preparation
Preheat oven to 350°.
Combine first 8 ingredients in a large saute pan; bring to a boil. Reduce heat, and simmer 5 minutes.
Add salmon to wine mixture, cover, and place in oven; poach 10 min. Remove salmon from pan; keep warm while you prepare sauce. Boil poaching liquid 5 minutes, or until reduced by half.
Add cream and boil 3 minutes, or until thick bubbles appear. Reduce heat to low.
Whisk in cold butter, one piece at a time. As each melts, add another, stirring constantly. Strain the sauce.
Stir in tarragon and mustard, and serve over salmon.
