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Salmon w/Horseradish Reduction Sauce (D, KLP, TNT)
Source: Self
Serves: 6

3 lbs. fresh skinless salmon fillet
3 to 4 cups court bouillon (or fish stock)
2 shallots, sliced thin
4 oz. mushrooms, sliced thin
2 tablespoons butter
1 cup white wine
1/4 cup dry vermouth
2 cup fish stock
1/2 cup cream
2 tablespoons finely grated fresh horseradish
Salt and pepper to taste

Preheat oven to 325°F. Place salmon in baking pan, cover with bouillon and poach until thermometer reads 120°F; approximately 20 minutes.

In a large sautéuse, sweat shallots and mushrooms until well browned. Deglaze the pan with wine and vermouth and reduce by half. Add stock and reduce that by half. Lastly, add cream and reduce. Turn off heat and finish w/butter and horseradish. Season with salt and pepper.

Posted by Jenni Person

Nutritional Info Per Serving: N/A