¼ cup Unsalted Butter
¾ lb. Fresh Mushrooms, thinly sliced
2 cups Dry Vermouth or dry white wine
4 (5-6 oz) Salmon or Sole Fillets, skinned
1 cup Heavy Cream
2 tablespoons fresh Tarragon*, chopped
Salt and Pepper
Melt butter in large sauté pan over medium
heat. Add mushrooms and sauté until just
tender, 3-5 minutes. Transfer mushrooms
and their juice to a dish and set aside.
Pour vermouth into pan to a depth of 1 inch.
Bring to boil, reduce to medium-low, and add
fish. Cover and poach until opaque, about 8
minutes for salmon. Lift fish out and keep warm.
Reduce pan juices to a syrupy glaze. Stir in
mushrooms and juices, cream, and tarragon.
Cook 1-2 minutes, salt and pepper to taste and
serve over fish.. SERVES: 4.
*If using dried tarragon, use 2 teaspoons and
add to the poaching wine.