Return to listing

Salmon in Champagne Sauce

I was served this memorable dish at the house of a Champagne producer in Rheims, and this is my version.

 
 
 Salmon in Champagne Sauce

  Serves 6

Ingredients
 6 middle-cut skinless fillets salmon (6-7 oz/175-200g each)
 9fl oz(250 ml) champagne
 3/4 oz (20g) butter, plus a little extra for greasing
 2 medium shallots, finely chopped
 3/4 oz (20g) plain flour
 7 fl oz(200ml) double cream
 6 teaspoons keta (salmon caviar), to garish
 a few sprigs of fresh dill, to garnish
 salt and freshly milled black pepper
Conversions
Need help with conversions?
Equipment

You will also need a large, deep frying pan with a diameter of 10 inches (25.5 cm), with a lid, to hold the salmon fillets in one layer

This recipe is from The Delia Collection: Fish

Method

First of all, smear a little butter over the base of the frying pan, then arrange the fillets in it. Now slowly pour the Champagne over the salmon (it will foam quite a lot, but not to worry), then bring it to a simmer over a medium heat.

Now spoon the Champagne over the top of the fillets before putting the lid on.

Then gently poach the salmon for about 8-10 minutes. The tip of a knife inserted into the thickest part will show if it is cooked when you just ease the flesh back.

While the salmon is poaching, melt the butter in a medium saucepan and cook the shallots in it over a gentle heat for 5-6 minutes, until softened and golden but not browned.

When the salmon is cooked, carefully lift the fillets on to a warmed dish, cover them with foil and keep warm.

Next, add the flour to the buttery shallot juices, stir it in and cook for 1-2 minutes more. Now gradually add the salmon poaching liquid to the pan, a little at a time, then blend in the double cream, whisking until the sauce is smooth.

Let it come to a simmer and cook for 1-2 minutes, then taste and add some seasoning.

Serve the salmon fillets on warmed plates with a little of the sauce spooned over and a teaspoon of keta and a sprig of dill on top, and hand the rest of the sauce round in a warmed jug.

I think steamed Anya potatoes tossed in butter and chives are a nice accompaniment, perhaps with fresh, shelled peas, or a green salad with plenty of cucumber and a lemony dressing.

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


Baked Salmon and Sorrel Creams Serves 6 as a starter

Baked Salmon and Sorrel Creams

These lovely, light creams are best made in early summer when sorrel is in season - or grown your own if you prefer. Sorrel adds a lemony lightness to recipes and goes really well with salmon but if you can't find it, use spinach instead.

 
 
Buckwheat Blinis with Smoked Salmon, Creme Fraiche and Dill Serves 6 (Makes 18-20 blinis)

Buckwheat Blinis with Smoked Salmon, Creme Fraiche and Dill

Although these mini pancakes look pretty impressive, they're dead easy to make and won't cost a fortune either: enjoy them as part of Delia's Frugal Christmas menu!

 
 
Foil-baked Salmon Served with English Parsley Sauce Serves 4

Foil-baked Salmon Served with English Parsley Sauce

An English parsley sauce has, in many ways, become a forgotten delicacy. It's excellent served with boiled gammon or any baked fish or, as shown here, it's supremely good served as a partner to fresh salmon.

 
 
Russian Blinis with Smoked Salmon and Caviar Serves 8

Russian Blinis with Smoked Salmon and Caviar

These exotic-sounding treats are so, so easy to make and are indulgent served at a party. You can, of course, use bought blinis and the caviar is actually roe, but who can tell?

 
 
Salmon and Caper Fish Cakes Serves 1

Salmon and Caper Fish Cakes

I've adapted this from a Jewish recipe in which the cakes are coated in matzo meal before frying. Failing that of course wholewheat or even plain flour will do perfectly well.

 
 
Souffled Arbroath Smokie Creams Serves 8 as a starter

Souffled Arbroath Smokie Creams

Although these creams may look ultra-indulgent they are easy to make and can be frozen, so make the perfect luxurious starter for a special occasion.

 
 
Salmon Steaks with Avocado and Creme Fraiche Sauce Serves 6

Salmon Steaks with Avocado and Creme Fraiche Sauce

One of Delia's most popular salmon recipes - and it's easy to see why. The fish cooks to moist perfection in the oven while you rustle up a sublime creme fraiche and avocado sauce. A brilliant party recipe.

 
 
Smoked Salmon Tart Serves 6 as a starter or 4 as a main course with a salad

Smoked Salmon Tart

Crisp, flaky pastry encasing creamy filling with snippets of smoked salmon - do tarts get any more luxurious than this?

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... Apricot Preserve
22 Jul 2014 15:33
Coffee Break Shepherd's Pie with Cheese crusted Leeks
22 Jul 2014 08:52
Food and travel Short break ideas
13 Jul 2014 08:31
Ingredients STRAWBERRY CAKE
16 Jul 2014 11:02
Can Anyone Help? Kenwood Kmc010 Titanium Chef
22 Jul 2014 18:29
Books me too
17 Jul 2014 16:38
Equipment Best micro combi
15 Jul 2014 14:04
Gardening Lazy days
03 Jul 2014 09:37
 
NetObserver
CMS solutions by REDtechnology.com