Casa di Montagna’s
Italian Poached Salmon and Shrimp with White Wine Sauce
Makes 2 Servings
Salmon:
1. In an 8-quart pot, bring water to 175o-185oF.
2. Add vinegar and salt to water and maintain the same temperature. Water should taste like the ocean.
3. Maintaining water temperature, add salmon and poach for 8 to 10 minutes.
4. Carefully remove salmon from water and set aside to drain and hold.
Shrimp and Sauce:
During poaching of the salmon, prepare your sauce and shrimp.
1. In a 12” frying pan, melt butter; add garlic and shallots and cook until shallots are slightly translucent.
2. Add white wine and cook for 2 to 3 minutes so that most of the wine is cooked off.
3. Add cream cheese to butter/wine mixture cook until completely melted.
4. While stirring mixture, add parmesan cheese, heavy cream and lemon juice; bring sauce to a boil, then lower heat and allow sauce to simmer.
5. Add Tabasco, black pepper and Old Bay to your sauce.
6. Next, add shrimp and chopped parsley to your sauce. Keep on low temperature until shrimp are heated.
7. Place salmon on serving plate and top with sauce and 4 shrimp. Garnish with lemon and parsley sprig.
Accompany entree with rice pilaf and fresh roasted asparagus. Enjoy!
