Salmon in Champagne Sauce

By Tufgrlz

Salmon is baked with shallots and mushrooms, then served with a creamy Champagne sauce. A simple but elegant entrée.

Ingredients

• 1 whole 6 to 8 pound salmon, dressed
• 6 shallots, minced
• 1 pound fresh mushrooms, chopped, with 10 mushroom caps reserved
• 1 (25.4-ounce) bottle champagne or sparkling wine
• 1 teaspoon fresh lemon juice
• 1 3/4 cups creme fraiche or heavy cream
• 4 tablespoons unsalted butter
• Salt and freshly ground black pepper

Preparation

Step 1

Preheat oven to 450°F.

Generously butter a large baking dish and place the salmon in it. Add the shallots and mushrooms and pour champagne over all. Bake the salmon, uncovered, basting from time to time, for about 45 minutes, or until just cooked through.

Meanwhile, poach the reserved mushroom caps in about 1 cup water and lemon juice. Remove and set aside to drain.

When it is cooked, remove the salmon from the pan and set it aside. Strain the cooking liquid into a heavy saucepan, reserving the shallots and mushrooms. Boil the liquid over high heat until it is reduced to about 1/2 cup. Add the heavy cream and boil until the sauce is reduced and thickened. Cut the butter into bits and whisk it into the sauce, one piece at a time, until emulsified. Season with salt and pepper to taste.

Skin the salmon and place it on a platter. Pour sauce over and garnish with bunches of fresh herbs and the poached mushroom caps.