Champagne Cream Sauce is ideal with poached salmon. Its flavour comes from the poaching liquid, and its smooth consistency comes from reducing the sauce. Alternatively, you can create the base using fresh herbs, white wine, and stock. Here’s how to do it both ways.
Ingredients
Sauce Using Salmon Poaching Liquid
- 1 cup poaching liquid from Poached Salmon
- 1 cup heavy cream
Stock Using Fresh Ingredients
- 1 3/4 cup dry white wine
- 1 cup chicken stock
- 2-3 sprigs fresh tarragon or 1 tbsp of dried tarragon
- 1/2 bunch fresh dill
- 5 whole pepper corns
- 1 tsp kosher salt
- 1 1/2 cups heavy cream
Instructions
Gather all ingredients before starting the recipe.
Sauce Using Salmon Poaching Liquid
- Combine 1 cup poaching liquid from Poached Salmon and 1 cup heavy cream in a small saucepan.
- Bring to a boil, then reduce the heat to just barely simmering and cook for 20 minutes or until the sauce has been reduced by half.
Stock Using Fresh Ingredients
- Combine 1 3/4 cup dry white wine, 1 cup chicken stock, 2-3 sprigs fresh tarragon or 1 tbsp of dried tarragon, 1/2 bunch fresh dill, 5 whole pepper corns, 1 tsp kosher salt and 1 1/2 cups heavy cream in a medium saucepan. Stir to combine.
- Bring ingredients toa boil and then reduce heat to slow simmer. Cook for 30 minutes or until the liquid is reduced by half.
Serving
- Serve with cold or room temperature poached salmon.
