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Thursday, May 16

Champagne-poached salmon with mango

2 cups
Cream, heavy
2 cups
Salmon filets, four
24 ounces
Mango, peeled, seeded, quartered, fan cut
Butter, unsalted
2 tablespoons
  1. In a large skillet, add the champagne and salmon. 
  2. Bring to a boil, and reduce the liquid to half. 
  3. Add the cream, and return to a boil. 
  4. Reduce to a simmer, and continue poaching the salmon for about 5 minutes. 
  5. Place a mango quarter on each filet, and continue cooking until the salmon is done, about 3 minutes. 
  6. Remove the salmon from the pan, and keep warm. 
  7. Reduce the sauce to about 1 cup. 
  8. Whisk in the butter, and pour over the salmon.

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