Poached Salmon with Truffles and Shrimp in Cream Sauce

Poached Salmon with Truffles and Shrimp in Cream Sauce
Photo by www.epicurious.com

Ingredients

  • 2 cups dry white wine
  • 1/3 cup shallot
  • 2 teaspoons Cognac
  • 2/3 pound medium shrimp in shells
  • 1/8 teaspoon black or white pepper
  • 8 (18-inch) pieces kitchen string
  • 2 tablespoons Cognac
  • + 10 more ingredients
    • 1 teaspoon arrowroot
    • 2 tablespoons water
    • 6 tablespoons unsalted butter
    • 8 3/4-inch-wide slices center-cut salmon fillet
    • ¼ teaspoon salt
    • 1 ½ cups French Chablis or other dry white wine
    • 1 ½ cups heavy cream
    • 1 ounce fresh or preserved black winter truffles
    • ½ teaspoon salt
    • ¼ teaspoon salt

Cut each shrimp shell lengthwise along back with scissors, leaving last segment of shell intact, then devein shrimp, keeping shell in place. Rinse shrimp and pat dry, then sprinkle with salt. Heat butter in a 10-inch nonstick skillet over moderately high heat until foam subsides, then sauté shrim...

View full recipe at Epicurious

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