Poached Salmon with Truffles and Shrimp in Cream Sauce

Ingredients

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

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