Grilled Salmon in Champagne Sauce - Le Saumon Grillé avec Sauce au Champagne

For some time I have been meaning to go salmon fishing in Brittany. From what I have been told, the Armor Cornouaille seashore is the place to be with its incredible assembly of rocky coast, sand beaches, old market towns and superb trout and salmon rivers. Why Brittany you ask? Especially when I can go to the supermarket and pick up salmon, smoked or otherwise just by asking. I guess I have a long family attachment to Brittany, it's not like any other place I've ever known and I thank God for that. In northern Brittany, the locals fish from the banks but some like to do the chest waders; however the locals seem to do just fine fishing from banks in low boots and grinning at smart ass foreigners such as myself falling over themselves all in an attempt to be truly "du pays." I will be smart, for once, and follow their advice. So this recipe is to get me in the mood, that would be for salmon and salmon fishing, and for my readers this is just another wild and crazy culinary adventure of mine. Won't you please join me? We gather at Au Rendez Des Pécheurs very early in the morning for un petit verre to get us started, for medicinal purposes only.

 

 

I know this is a big assumption on my part, coming so close on the heels of New Year's Eve rejoycing, but, should you have any Champagne left over from that case of twelve magnums (Veuve, DP or whatever), I have come up with an excellent way to start off the new year on a note of hope and joy and financial prosperity for the coming year, etc., etc. Why not start anew with salmond and Champagne? This is a wonderful tasty recipe, the smokey flavor of the grilled salmon combined with champagne sauce of mustard, tarragon, and cream. Ooh-la-la, be still my heart, I get chills just writing about it and my mouth, much like a well-trained Pavlovian dog, begins to water at the very thought. You see, that's what happens when you know something is really that good. Spot on as they say. Yes indeed, Mesdames et Monsieurs, without further ado, pop open two bottles of Champagne, one for the recipe and the stress of managing this culinary event and the other for your dinner enjoyment.  

Le Saumon Grillé avec Sauce au Champagne

(serves 2 - the mathematical equation for 4 servings is to double the ingredients)

Ingredients:

1/2 lb salmon fillet , about 1-inch inch thick

olive oil

salt and pepper

2 tablespoons chopped shallots

1/2 cup champagne

1/2 tablespoon Dijon mustard

1/4 teaspoon dried tarragon

3 tablespoons sour cream (you can try using creme fraiche as a substitute but if you die, don't call me)

extra tarragon

Directions:

Heat grill to medium heat.

Paint each fillet on both sides with olive oil; salt and pepper.

Place on grill and cook for approximately 3-7 minutes on each side, depending on your choice of done-ness.

Remove to heated platter and cover.

Heat 1 teas. olive oil in saute pan over medium heat; add shallots.

Saute about 1 1/2 minutes to soften.

Reduce heat to med-low.

Stir in Champagne, mustard, salt(if desired) and tarragon.

Blend well.

Remove from heat, stir in sour cream.

Place half of sauce on heated serving plate; top with salmon fillet and garnish with very light sprinkle of tarragon.

Serving Suggestions:

Serve with a big smile on your face (from the Champagne, of course) or with boiled parsleyed baby potatoes, Parisian-style potatoes, angel hair pasta, or a pesky vegetable of your choice!

Please make sure you have both Champagne and white wine - from Burgundy, Bordeaux or the Loire Valley (hey I'm easy to please!)