Salmon with Horseradish Cream Sauce
Ingredients
- 1 cup white Zinfandel wine
- 5 tablespoon bottled clam juice
- 4 large garlic cloves, minced
- 3 large shallots, minced
- 1 cup heavy whipping cream
- 3 tablespoon of Creamed Styled Horseradish
- 2 salmon fillets (about 3/4 to 1 inch thick)
- Extra Virgin Olive oil
- 1 tablespoon minced fresh tarragon or 1 teaspoon dried
- 1 tablespoon minced chives or green onion
- Dash of Hungarian paprika
- Parsley sprigs
Instructions
Combine 1 cup wine, 3 tablespoons clam juice, garlic and shallots in heavy small saucepan. Boil until mixture is reduced to 2/3 cup, about 6 minutes. Stir in whipping cream and 1 tablespoon horseradish. Boil until mixture is reduced to 1 1/2 cups, about 4 minutes. Transfer mixture to blender. Blend until smooth and creamy. Pour sauce into strainer set over bowl; press on solids to extract as much liquid to same saucepan and boil until sauce coats spoon, about 3 minutes. Preheat broiler, Brush salmon fillet on both side with oil. Broil salmon, 4 minutes. Turn salmon over; season with salt and freshly ground pepper. Broil until salmon is opaque in center, about 3 minutes. Transfer to platter. Bring sauce to simmer. Whisk in tarragon, chives and remaining 2 tablespoons horseradish. Season sauce with salt and pepper. Pour sauce over salmon, sprinkle a little Hungarian Paprika for color. Garnish with parsley sprigs and serve. Serve with Wild rice and broccoli and cheese. Cheesecake and Blue Mt Coffee