Serves 2
Poaching fish is a terrific way to prepare just about any kind of semi-firm fish. It also ensures a very moist end product. The sauce for this dish is simple. Once the fish is cooked, a combination of whipping cream and Dijon mustard creates a flavourful, rich sauce. This recipe is courtesy of Chris Squire.
1/3 c. dry white wine
1 green onion, finely chopped
2 6-oz. 1-in. thick boneless salmon fillets
1/4 c. whipping cream
2 tsp. Dijon mustard
green onion tops, chopped or chives, chopped
1. Bring the wine and onion to a simmer in a large skillet.
2. Add the fish, cover and simmer until the fish is just cooked through (about 8 minutes). Transfer the fish to plates. Tent with foil to keep warm.
3. Add the cream to the skillet and bring to a boil. Continue to cook until the mixture is thickened slightly (about 6 minutes). Stir in the mustard. Spoon over the fish and garnish with green onion tops.
