A creamy, earthy truffle sauce accents this savory salmon dish nicely.

Ingredients

• Sauce:
• 1 ½ cups dry white wine
• 1/2 cup shallots, chopped
• ¾ oz black truffles, finely chopped
• 1 1/3 cups heavy cream
• ½ teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons brandy
• 1 teaspoon arrowroot
• Poached salmon:
• 2 cups dry white wine
• ¼ teaspoon salt
• ¼ teaspoon dried dill
• 1 ½ lb salmon fillet

• Prep Time: 10 minutes
• Cook Time: 25 minutes

• Total Time: 35 minutes

Preparation

To make sauce:

Combine 1 ½ cups white wine with shallots and simmer until the mixture has reduced by about three-quarters volume – 12-15 minutes. Add truffles, cream, salt, and pepper and heat through. In a small bowl, mix arrowroot and brandy until smooth. Whisk brandy mixture into cream sauce, and heat over low heat, stirring, until it has thickened.

To poach salmon:

Place salmon in a large skillet with 2 cups white wine, cut for fitting if necessary, and sprinkle with salt and dill.

Simmer ingredients for 10 minutes, until just done, and remove from poaching liquid.

Makes 6 servings.