1 1/2 pounds skinless salmon fillets
1 1/4 cups finely chopped fresh mushrooms
3 tablespoons finely chopped onion
1 1/4 cups dry white wine
1 1/4 cups water
2/3 cup heavy cream
2 tablespoons butter
3/4 teaspoon finely chopped fresh tarragon or 1/4 teaspoon
dried
Salt and freshly ground pepper to taste
Rinse fish; pat dry with paper towels. If necessary, cut
fillets into 4 equal portions.
Arrange mushrooms and onion over bottom of a 2-inch deep
skillet large enough to hold salmon in a single layer. Arrange
salmon over mushrooms and onion. Pour wine and water over
salmon. Bring to a boil. Reduce heat; cover and gently simmer
about 5 minutes. Undercook salmon slightly; it will continue
to cook as it is held. Transfer salmon to a plate. Cover
with foil to keep warm.
Boil mixture in skillet until liquid is reduced to about
2 cups. Add any juices from salmon on plate. Stir in cream,
butter and tarragon. Boil until reduced to about 1 cup.
Season with salt and pepper. Spoon sauce over salmon and
serve.
