1 cup white zinfandel wine
5 tablespoons bottled clam juice
4 large garlic cloves, minced
3 large shallots, minced
1 cup heavy whipping cream
3 tablespoon of Creamed Styled Horseradish
2 salmon fillets (about 3/4 to 1 inch thick)
Extra Virgin Olive oil
1 tablespoon minced fresh tarragon or 1 teaspoon dried
1 tablespoon minced chives or green onion
Dash of Hungarian paprika
Parsley sprigs
Combine 1 cup wine, 3 tablespoons clam juice, garlic and shallots in heavy small saucepan. Boil until mixture is reduced to 2/3 cup, about 6 minutes. Stir in whipping cream and 1 tablespoon horseradish. Boil until mixture is reduced to 1-1/2 cups, about 4 minutes. Transfer mixture to blender. Blend until smooth and creamy. Pour sauce into strainer set over bowl; press on solids to extract as much liquid to same saucepan and boil until sauce coats spoon, about 3 minutes.
Preheat broiler, Brush salmon fillet on both side with oil. Broil salmon, 4 minutes. Turn salmon over; season with salt and freshly ground pepper. Broil until salmon is opaque in center, about 3 minutes. Transfer to platter.
Bring sauce to simmer. Whisk in tarragon, chives and remaining 2 tablespoons horseradish. Season sauce with salt and pepper. Pour sauce over salmon, sprinkle a little Hungarian Paprika for color. Garnish with parsley sprigs and serve.
Serve with Wild rice and broccoli and cheese. Cheesecake and Blue Mt Coffee