Salmon Au Poivre Recipe
Ingredients
| Salmon fillets | 4 , skinned | |
| Dry white wine | 2 Cup (16 tbs), divided | |
| Water | 1 1/2 Cup (16 tbs) | |
| Dill weed | 1 Teaspoon, dried | |
| Dried tarragon | 1 Teaspoon, crushed | |
| Fennel seed | 1 Teaspoon | |
| Pepper white | 1 Teaspoon | |
| 1/2 teaspoon green peppercorns | ||
| Heavy cream | 2 Cup (16 tbs) | |
| Salt | 1 Pinch | |
Directions
GETTING READY
1. Defrost the fish, if required.
MAKING
2. Take a 4 quart Dutch oven, put 11/2 cups of wine, water, dilweed, tarragon, fennel seed and white pepper in it and let the ingredients boil.
3. Stir in salmon in the Dutch oven and cook for 10-12 minutes with the lid on.
4. When the fish starts chipping turn off the heat and take the fish out on serving dish.
5. Dispose the liquid.
6. Put 1/2 cup wine in the Dutch oven with green peppercorns and allow the mixture to boil.
7. Boil till the time, wine gets almost diminished.
8. Put cream and let the boil come again.
9. Lower the flame and cook until a thick sauce is formed.
10. Add salt.
SERVING
11. Toss the sauce over the fish and serve warm.
1. Defrost the fish, if required.
MAKING
2. Take a 4 quart Dutch oven, put 11/2 cups of wine, water, dilweed, tarragon, fennel seed and white pepper in it and let the ingredients boil.
3. Stir in salmon in the Dutch oven and cook for 10-12 minutes with the lid on.
4. When the fish starts chipping turn off the heat and take the fish out on serving dish.
5. Dispose the liquid.
6. Put 1/2 cup wine in the Dutch oven with green peppercorns and allow the mixture to boil.
7. Boil till the time, wine gets almost diminished.
8. Put cream and let the boil come again.
9. Lower the flame and cook until a thick sauce is formed.
10. Add salt.
SERVING
11. Toss the sauce over the fish and serve warm.
Chef
