Salmon
6 cup fresh salmon fillet
1 cup white wine
1 cup seafood, fish or chicken broth
1 shallot, minced
3 sprigs tarragon
Salt and freshly ground pepper
1 tsp tarragon vinegar or white wine vinegar
Place salmon on a cutting board and cut into 2 1/2” fillets, you should have four fillets, one quite small one.
Add the white wine, seafood broth, shallot, 3 sprigs of tarragon, salt, pepper and vinegar to a saute pan.
Bring to a boil and cook for 2-3 min. over medium high heat. Add the salmon and spoon the cooking liquid over the salmon.
Continue to cook uncovered and occasionally spoon the hot liquid over the salmon, towards the end of cooking spoon the liquid more frequently. This will help cook the top of the fish. Continue to cook for 10 min. for the larger pieces and 5-6 min for the smallest piece.
The fish should feel spongy when touched. Don’t cook until the fish is flaky as it will be over cooked. It should be darker pink inside.
Cream Sauce
1⁄3 cup white wine
1⁄3 cup seafood, fish or chicken broth
1 shallot, minced
1⁄3 cup half and half
2 tbsp butter
Salt and freshly ground pepper
1 tsp tarragon, chopped
While the fish is cooking, make the sauce. Add the white wine, seafood broth and shallots to a small saucepan. Bring to a boil and continue to cook for 4-6 min. until the mixture is reduced and most of the liquid is gone. Add the cream and stir to heat. Add in the butter and cook until it is slightly reduced.
Season to taste with salt and pepper and add in the tarragon.
Place the fish on a serving plate and pour the sauce over. Garnish with more tarragon if desired and serve immediately.