Salmon Poached in Champagne with Capers Tarragon
Elevate your seafood repertoire with this luxurious Salmon Poached in Champagne with Capers Tarragon. Delicately poached in bubbly champagne, the salmon remains tender, flaky, and infused with subtle elegance. A rich and creamy sauce, featuring briny capers, fragrant fresh tarragon, and a touch of shallot, is draped over the fillets for a burst of flavor in every bite. The dish is beautifully finished with a velvety butter emulsion and a squeeze of fresh lemon for a bright contrast. Perfect for special occasions or an indulgent dinner, this recipe is a delightful fusion of refined techniques and gourmet ingredients that will impress any palate. Ready in under 40 minutes, it's a show-stopping meal that pairs effortlessly with crisp white wine and roasted vegetables.
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Recipe Information
Ingredients
- 4 pieces Salmon fillets, skinless
- 2 cups Dry champagne
- 4 tablespoons Unsalted butter
- 1 medium Shallot, finely minced
- 2 tablespoons Capers, drained
- 2 tablespoons Fresh tarragon, chopped
- 1 cup Heavy cream
- 0.5 teaspoons Salt
- 0.25 teaspoons Freshly ground black pepper
- 4 pieces Lemon wedges (for serving)
Instructions
Season the salmon fillets with salt and freshly ground black pepper on both sides. Set aside.
In a large, deep skillet or sauté pan, pour in the champagne and bring it to a gentle simmer over medium heat.
Gently lower the salmon fillets into the champagne, ensuring they are submerged. Poach them for 8-10 minutes, or until just cooked through. The salmon should be opaque and flake easily with a fork.
Carefully remove the salmon from the skillet using a slotted spatula, placing them on a warm plate. Cover loosely with foil to keep them warm.
In the same skillet, reduce the champagne by half over medium-high heat, about 5 minutes.
Lower the heat to medium and add the minced shallot. Cook for 2-3 minutes until softened.
Stir in the heavy cream, capers, and chopped tarragon. Cook for another 2-3 minutes, letting the sauce thicken slightly.
Reduce the heat to low and whisk in the butter, one tablespoon at a time, to create a smooth and velvety sauce. Taste and adjust seasoning with more salt and pepper if needed.
To serve, spoon the caper-tarragon sauce over the poached salmon fillets. Garnish with additional tarragon if desired and serve immediately with lemon wedges on the side.
Nutrition Facts
Calories |
2785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.8 g | 227% | |
| Saturated Fat | 86.2 g | 431% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 2057 mg | 89% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 8.4 g | ||
| Protein | 159.8 g | 320% | |
| Vitamin D | 57.0 mcg | 285% | |
| Calcium | 247 mg | 19% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3878 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
