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Prepare salmon.
Use fish stock.
You need whipping cream.
You need dills.
You need to prepare white wine.
Provide garlic.
Prepare each salt and pepper.
You need to prepare lime or lemon juice.
Provide salad and mash potato as side dish.

Whether you are entertaining a crowd or Rather than submerging the salmon into a poaching liquid, we rest it on a bed of shallots, parsley, and dill, with a little white wine. Blog > Recipes & Techniques > Perfectly Poached Salmon And Tarragon Cream Sauce. Melt the butter in a saucepan. Add the wine, bouquet garni, salt Drain salmon, keep warm and reserve. to make a white roux.

Divide salmon fillet into 4 big chunks for 2 serving.
In small soup pot ,add fish stock ,cloves of garlic ,1 bunch of dill,both stalk and leaves ,bring to boil on medium heat ,add salt and peppers.
Add in salmon ,add whipping cream ,poach it for 5 mins,sqeeze lime juice in,white wine ,simmering until liquids half reduced.
Arrange ,salad ,mashed potato on serving plate ,place 2 fillets on each dish ,while the sauce still simmering on high heat ,reduce to thickness,pour over salmon ,springkles with chopped dills :).

Gradually stir in strained. to reduce. Pour sauce into a bowl, set. Salmon in a delicate lemony white wine creamsauce. Lightly coat salmon with garlic pepper salt. Grill or saute salmon in a small amount of olive oil a skillet over medium-high heat until pink.

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