Title: Poached Salmon in Champagne Dill Sauce
Categories: Entree Fish Salmon
Yield: 6 Servings

6		Salmon fillet -- 1" thick
6	tb	Butter -- unsalted
3	tb	Lemon juice
1/2	c	Champagne
2	tb	Chives -- chopped
		Sauce
1/2	c	Sour cream
1	tb	Dijon mustard
2	tb	Lemon juice
1	tb	Chives -- chopped
2	tb	Sugar
2	tb	Dill -- chopped

Bring salmon fillets to room temperature. Melt butter over low heat in a large skillet. Stir in lemon juice, champagne, and chives. Place fillets in skillet and baste. Cover and cook over low heat 30 minutes or just until fish cooks through. Whisk together sauce ingredients. Refrigerate until serving time. Serve salmon warm from the skillet with chilled sauce poured over each fillet.

Recipe By : Delicious Decisions/tpogue@idsonline.com

From: Terry Pogue Date: 28 Nov 97 Foodwine List (Ask Karen For Write-Access!) Ä

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