Salmon with Champagne

Salmon with Champagne


1 person made this

Nice salmon with light but tasty champagne cream sauce. Very nice for a romantic dinner.

Felipe Ceotto

Serves: 2 

  • 2 (300g) skinless salmon fillets
  • 500ml (2 cups) champagne brut
  • 100g button mushrooms
  • 80g butter
  • 80ml thickened cream
  • 1 onion
  • salt

Preparation:5min  ›  Cook:25min  ›  Ready in:30min 

  1. Carefully cut the fillets into thin strips, salt them just a little and roll them.
  2. In a medium sized saucepan, melt the butter in medium heat and add the onions.
  3. When the onions are light golden, add the champagne; before it boils add the fillets. Cook until they are opaque then remove the fillets from the pan on to a serving plate and keep warm.
  4. Continue to cook the sauce until it's reduced by half, then add the mushrooms, the cream and a pinch of salt.
  5. Cook another couple of minutes to reduce it more.
  6. Cover the fillets with the sauce and serve.

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