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!