Salmon Dijonnaise

• Combine in Large Saute Pan; Bring to Boil; Simmer:
• 1 1/2 cups dry white wine
• 1/4 cup bottled clam juice
• 1/2 cup shallots, thinly sliced
• 2 sprigs fresh tarragon
• 1 garlic clove, smashed
• 1 bay leaf
• 1/2 t. black peppercorns
• 1/4 t. kosher salt
• Add; Poach 10 Minutes:
• 4 4-oz. skinned salmon fillets
• Add; Boil 3 Minutes:
• 1/2 cup heavy cream
• Whisk in One Piece at a Time:
• 4 T. cold unsalted butter thinly sliced
• Stir in; Serve over Salmon:
• 1 T. chopped fresh tarragon
• 1 T. country-style Dijon mustard

1. Preheat oven to 350u0b0.
2. Combine first 8 ingredients in a large saute pan; bring to a boil. Reduce heat, and simmer 5 minutes.
3. Add salmon to wine mixture, cover, and place in oven; poach 10 min. Remove salmon from pan; keep warm while you prepare sauce. Boil poaching liquid 5 minutes, or until reduced by half.
4. Add cream and boil 3 minutes, or until thick bubbles appear. Reduce heat to low.
5. Whisk in cold butter, one piece at a time. As each melts, add another, stirring constantly. Strain the sauce.
6. Stir in tarragon and mustard, and serve over salmon.

combine, white wine, clam juice, shallots, tarragon, garlic, bay leaf, black peppercorns, kosher salt, minutes, salmon, minutes, heavy cream, whisk, butter, salmon, tarragon, countrystyle

Taken from www.epicurious.com/recipes/member/views/salmon-dijonnaise-1238067 (may not work)