Poached Salmon with Truffles and Shrimp in Cream Sauce

Name: Poached Salmon with Truffles and Shrimp in Cream Sauce
Prep time: 3 d 3 h
Cook time: 3 d 3 h
Total time: 3 d 3 h
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon arrowroot; 0 teaspoons black or white pepper; 355 milliliters French Chablis or other dry white wine; 2 teaspoons Cognac; 473 milliliters dry white wine; 355 milliliters heavy cream; 6 inches wide) slices center-cut salmon fillet (1 1/2 to 2 lb total), skinned; 1 teaspoons salt; 79 milliliters finely chopped shallot; 302 grams shrimp (about 28) in shells; 6 Tbsps 3/4 stick unsalted butter; 2 Tbsps water; 28 grams oz fresh or preserved black winter truffles

Poached Salmon with Truffles and Shrimp in Cream Sauce is a gluten free, primal, and pescatarian recipe with 8 servings. One serving contains 363 calories, 9g of protein, and 26g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. If you have center-cut salmon fillet, shrimp in shells, wine, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 75 hours.

Instructions

Cut each shrimp shell lengthwise along back with scissors, leaving last segment of shell intact, then devein shrimp, keeping shell in place. Rinse shrimp and pat dry, then sprinkle with salt.

Ingredients you will need

Shrimp

Salt

Equipment you will use

Kitchen Scissors

Heat butter in a 10-inch nonstick skillet over moderately high heat until foam subsides, then sauté shrimp, turning once or twice, until just cooked through, about 3 minutes.

Ingredients you will need

Butter

Shrimp

Equipment you will use

Frying Pan

Transfer shrimp and butter to a sieve set over a bowl and, when just cool enough to handle, shell shrimp (leave shell on tail segment), reserving shells and butter. Chill shrimp, covered, until ready to use.

Ingredients you will need

Butter

Pasta Shells

Shrimp

Equipment you will use

Sieve

Bowl

Return shells and butter to skillet and reheat briefly to liquefy butter, then transfer to a food processor along with Cognac and water. Purée until as smooth as possible, about 2 minutes. Force mixture through a fine sieve into a small bowl, discarding solids, then chill shrimp butter.

Ingredients you will need

Butter

Cognac

Pasta Shells

Shrimp

Water

Equipment you will use

Food Processor

Frying Pan

Sieve

Bowl

Curl each salmon slice into a circle, skinned sides in, and tie with string to hold its shape.

Ingredients you will need

Salmon

Cut 48 (3/4- by 1/16-inch) strips from truffles and mince remaining truffles, reserving liquid if using preserved truffles.

Ingredients you will need

Truffles

Ground Meat

Make 6 evenly spaced slits in top of each salmon slice with tip of a small knife, pushing a truffle strip into each slit.

Ingredients you will need

Salmon

Equipment you will use

Knife

Sprinkle salmon with salt and chill on a tray, wrapped well in plastic wrap, until ready to poach.

Ingredients you will need

Salmon

Salt

Wrap

Equipment you will use

Plastic Wrap

Simmer Chablis with shallot in a 2-quart heavy saucepan until reduced to about 1/4 cup, about 15 minutes.

Ingredients you will need

Chablis

Shallot

Equipment you will use

Sauce Pan

Add cream and return to a simmer.

Ingredients you will need

Cream

Pour through fine sieve into another small heavy saucepan, pressing on and discarding shallot.

Ingredients you will need

Shallot

Equipment you will use

Sauce Pan

Sieve

Add minced truffles and any truffle juice and simmer sauce until reduced to about 1 1/4 cups, about 5 minutes. Stir together arrowroot and Cognac and whisk into sauce. Simmer, whisking occasionally, until slightly thickened, about 2 minutes, then stir in salt and pepper.

Ingredients you will need

Salt And Pepper

Arrowroot

Sauce

Cognac

Juice

Equipment you will use

Whisk

Butter bottom of a deep 12-inch heavy skillet and arrange salmon in it.

Ingredients you will need

Butter

Salmon

Equipment you will use

Frying Pan

Add 1 cup wine and enough water to just cover fish, then top with a round of buttered parchment or wax paper, buttered side down. Bring to a simmer over moderately high heat, then reduce heat and poach at a bare simmer until salmon is just cooked through, 8 to 10 minutes from time heat is turned on.

Ingredients you will need

Salmon

Water

Fish

Wine

Equipment you will use

Wax Paper

Transfer with a slotted spatula to plates and remove string.

Equipment you will use

Spatula

While fish is poaching, combine sauce and cooked shrimp in a heavy skillet and bring to a simmer over moderate heat.

Ingredients you will need

Shrimp

Sauce

Fish

Equipment you will use

Frying Pan

Add shrimp butter and swirl skillet until butter is incorporated. Season sauce with salt and pepper and serve with salmon.

Ingredients you will need

Salt And Pepper

Butter

Salmon

Shrimp

Sauce

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

1teaspoon

arrowroot 0teaspoons

black or white pepper 355milliliters

French Chablis or other dry white wine 2teaspoons

Cognac 473milliliters

dry white wine 355milliliters

heavy cream 6inches

wide) slices center-cut salmon fillet (1 1/2 to 2 lb total), skinned 1teaspoons

salt 79milliliters

finely chopped shallot 302grams

shrimp (about 28) in shells 6Tbsps

3/4 stick unsalted butter 2Tbsps

water 28grams

oz fresh or preserved black winter truffles

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Hanna Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.