Salmon with Champagne


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

    1 person made this

    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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