The best salmon dish youve ever had!

I made up this recipe one day and it became an instant hit with my family and my cheese-a-holic boyfreind! Its super easy but really impressive, great for dinner parties! Definitely not for those on a diet..... :) Serves 6

Rachelles Super Fantastic White Wine Poached Salmon W/Havarti Dill Cream Sauce over Herbed Rice!

Sauce:
1 Lb. Harvarti w/Dill (usually sold at Safeway in the specialty cheese case in small ~half lb. blocks)
2 Pints Heavy Cream
Salt&Pepper to taste

Fish:
6 Skin on Salmon filets
1 Shallot
1 clove garlic
1 Tbs olive oil
1 bottle white wine (I use Chateau St. Michelle Geswurtzraminer)
Salt&Pepper to taste

Rice:
6 serving of your favorite rice (white brown, wild, minute, doesnt matter, use what you like)
1 tsp basil
1 pinch rosemary
1 pinch rubbed sage
1 tbs butter

In a large shallow sauce pan, sweat the shallot and garlic on low heat in the olive oil until the shallot is soft. Salt and pepper to taste. Spread the shallots and garlic evenly across the bottom of the pan and place your fillets on top, skin side down, dont stack them! Pour the wine over the top until its covers about 3/4 of the way up the fish, cover and turn heat up a notch, medium low heat. Now just leave it alone! dont peak, dont poke, dont move your fillets around, just let them sit and cook! Depending on your stove, you may need to bump the heat up to a solid medium heat, you want it simmering, not boiling. Cook until tender 20-30 min.

Now start your cream heating. Put it in a large round bottomed sauce pan and place over medium heat, stir occasionally to prevent the bottom burning.  Now start your rice so that by the time your sauce is done, your rice is too, so you can plate up immedietly and you wont have to worry about your sauce setting. Just cook your rice the same as always, only add the sage, rosemary, basil, and butter to the water so that the flavors cook into the rice

While your cream is heating shred your havarti. I like to use the cheese grater attachment in my food processor because its super fast and you need top be able to watch your cream too!


As soon as your cream is hot (NOT BOILING, JUST HOT) start slowly whisking in your cheese. Whisk constantly while adding about a half cup at a time, keep your heat on medium low while doing this or your sauce will break. It will take a little while to get your sauce smooth, so keep your heat low and just keep whisking until its nice and smooth. Salt and pepper to taste.

Plating:
Mound your herb rice in the center of your plate, spoon a little bit of the cooking liqiud from the fish over the rice then place your fillet on top. Drizzle a good dose of Your havarti dill sauce over the top and DIG IN!



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lemonie7 years ago
Sounds good. If you've got pictures you could publish the full thing as an Instructable?

L
Kiteman lemonie7 years ago
Seconded.

You make it sound very tasty, and I can't stand fish.
mistresscroft69 (author)  Kiteman7 years ago
Aw, no fish? You just havent had it cooked right yet!
Bah, these finicky Brits ;-)   I LOVE fish (I regularly eat very low mercury content sardines for lunch)...and yes, this does sound quite good, even my wife might like this
zieak Goodhart7 years ago
Wild Alaska salmon for the win!
Kiteman zieak7 years ago
I have eaten fish in the past - my mother's kedgeree was lovely - but I seem to have developed an intolerance; whenever I eat anything that lives underwater, I spend the next day throwing up.

Ah well,  that's just more Snapper Turtle Soup for me then :-) 
mistresscroft69 (author)  Kiteman7 years ago
Ooh! Not good times! Lol
mistresscroft69 (author)  zieak7 years ago
Mmmm! yes sir, good stuff! Im thinkn it may be time for another run to Pike Place market, Im craving salmon again! mmmm, and maybe some jumbo scallops too....hmmmm....
...I just arrived in Seattle and will probably prowl Pike Place while in town... although I won't be bringing any salmon to my hotel room!
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