Poached Salmon with Basil Sauce

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Ingredients

4	salmon fillets, skinned
1 tsp	butter
3 tbsp	minced shallots
	salt and pepper, to taste
1 tbsp	butter
	For the sauce:
120 ml	dry white wine
1 tsp	freshly squeezed lemon juice
2 sprig(s)	parsley
1	bay leaf
120 ml	whipping cream
60 g	fresh basil, finely chopped

Method

Preparation time: ca. 15 min / Grade of difficulty: medium / Calories per portion: n/a

Melt butter in a large skillet over medium heat. Add chopped shallots and arrange salmon fillets in a single layer over shallots. Season with salt and pepper and dot salmon fillets with remaining butter.

Add wine, parsley and bay leaf and bring to a boil. Cover, reduce heat, and simmer for about 10 minutes. Remove salmon to a serving platter, and keep warm.

Bring liquid to a boil and cook until liquid is reduced to about 60 ml. Remove from heat, discard parsley sprigs and bay leaf.

Stir in whipping and return sauce to a boil. Cook for 2 minutes or until sauce is reduced to about 180 ml. Add basil and lemon juice and stir well.

Serve salmon with warm sauce.