Seafood: Reid's Encrusted Salmon

By JoFClark

Ingredients

• Sauce:
• 4 (6-8 oz) filets of salmon - skin off
• 1 jar Rothschild Champagne Mustard
• 1/2 cup white wine
• Reduce: 1 1/2 cup champagne
• 1 shallot - finely chopped
• 1/4 cup lemon juice
• Salt/Pepper
• Add: 1/2 cup heavy cream.
• Reduce.

Details

Servings 4

Preparation

Step 1

Combined mustard and white wine.
Brush on top of salmon
Bake in oven until internal temperature of 140 degrees.

For sauce:
Take off burner after reduction: Add slowly, but whisk in quickly 1/4 pound unsalted butter (cold and cut into small pieces). Pour over salmon. Serve Immediately.

Wine
Piedmont Barbera
La Sera
Raggio X
or
Oregon Pinot Noir
Domaine Serene
Fiddlehead