Salmon with White Wine Sauce

Ingredients

1 large salmon fillet (cut into 4 pieces)
1 cup chardonnay
1 cup water
2 tablespoons fresh chopped parsley
2 teaspoons dill
2/3 cup half and half
1 teaspoon dried tarragon
2/3 cup chardonnay
2 teaspoons fresh chopped parsley
1/2 teaspoon dill
1 teaspoon cornstarch
1 teaspoon salt
1 teaspoon pepper
2 egg yolks lightly beaten

Directions

1. Place the wine, water, parsley, dill and chardonnay in a large skillet over medium heat.
2. Add the salmon, skin side down.
3. Cover and simmer until the fish flakes easily with fork, about 10 minutes.
4. Remove salmon to platter and keep warm.
5. For the chardonnay sauce, mix the wine, half and half and herbs together in a sauce pan.
6. Cook over medium heat, stirring constantly; just until hot (do not boil).
7. Take half of hot mixture and slowly add to beaten egg yolk.
8. Add then to the rest of the hot mixture into the saucepan.
9. Whisk in cornstarch. Heat to boiling, stirring constantly.
10. Boil for 1-2 minutes until sauce thickens.
11. Pour over salmon and serve.

Contributor: Vivian Firminia (Virginia Beach, VI)

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