Salmon in Champagne Sauce
I was served this memorable dish at the house of a Champagne producer in Rheims, and this is my version.
|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|
|Need help with conversions?|
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
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
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
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.
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!
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.
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?
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.
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.
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.
Crisp, flaky pastry encasing creamy filling with snippets of smoked salmon - do tarts get any more luxurious than this?
Most Popular recipes
- Salmon Fishcakes
- Thai Fish Cakes with Cucumber Dipping Sauce - sponsored by Singha Beer
- Roasted Salmon Fillets with a Crusted Pecorino and Pesto Topping
Delia's Flavours of Italy
23 Apr 2014 09:30
Come on Delia Team !!!
23 Apr 2014 10:00
|Food and travel||
03 Feb 2014 19:58
19 Apr 2014 11:23
|Can Anyone Help?||
Hot Cross Buns
23 Apr 2014 09:34
01 Apr 2014 23:34
21 Apr 2014 15:55
and so is Winter!!
22 Mar 2014 08:28