This recipe is not only my favorite for fish and salmon, but it is my ultimate favorite main course recipe of all time. It changes the minds of even those who have a distaste for fish! The entree has been a staple in our home for years, and it has turned out beautifully every time. It is imperative that a Muscadet or other very dry white wine be used for this recipe. The chervil, chives and tarragon used in combination here make up a symphony for your palate - you will be sure to use them together in other meals. Bon Appetit!
4 tomatoes, peeled, seeded and diced
2 shallots, diced
1 1/2 cups Muscadet or other dry white wine
1 tsp. salt, plus more, to taste
1 tsp. freshly ground pepper, plus more, to taste
3 Tbs. unsalted butter
6 center-cut salmon fillets, about 1 1/2 lb. total, skin removed
2/3 cup crème fraîche
1 tsp. minced fresh chervil
1 tsp. minced fresh chives
1 tsp. minced fresh tarragon
In a saucepan over medium heat, combine the tomatoes, shallots, wine and 1/2 tsp. each of the salt and pepper. Cook, stirring occasionally, until reduced by one-third, about 10 minutes. Remove from the heat and set aside.
In a large fry pan over medium-high heat, melt the butter. When it foams, add the salmon fillets. Sear until golden, about 2 minutes, then turn the fillets and sear the other side until golden and just opaque throughout, about 2 minutes more. Sprinkle the salmon with the remaining 1/2 tsp. each salt and pepper and transfer to warmed individual plates.
Strain the tomato mixture through a fine-mesh sieve placed over a bowl, pressing against the pulp to extract all the juice. Stir in the crème fraîche, then taste and adjust the seasonings. Return the sauce to the saucepan over medium heat and cook, stirring, until the sauce thickens a bit, 2 to 3 minutes.
Pour the sauce over the salmon and sprinkle with the chervil, chives and tarragon.
Recipe courtesy Williams-Sonoma