Poached Salmon with Truffles and Shrimp in Cream Sauce

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

Ingredients

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

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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