It may seem indulgent to cook with champagne, but its acidity copes well with the natural fattiness of salmon. In season, this dish is often made with wild mushrooms from the forests of the Montagne de Reims – an area known for its superior vineyards. Crimini mushrooms are a good substitute.
Salmon with Champagne and Mushroom Sauce
- 15g unsalted butter
- 1 shallot, peeled and finely chopped
- 250g small mushrooms, halved
- 4 salmon fillets
- 1 tbsp sunflower oil
- 175ml champagne
- 2 tbsp full-fat crème fraîche
- 10g tarragon leaves, bruised with the flat side of a knife
- Melt the butter in a heavy-based pan over a low heat and, when it is almost fizzing, add the shallot and mushrooms. Cook slowly for 10–15 minutes, stirring often, until the mushrooms have given off their juices and the shallot is tender.
- Meanwhile, generously season the salmon and brush with the oil. Preheat a griddle; when it is hot, cook the steaks for 5 minutes on either side.
- To finish the sauce, turn up the heat under the mushrooms and add the champagne. As soon as it comes to the boil, stir in the crème fraiche and tarragon leaves. Pour the sauce over the salmon and serve straight away.
Have the rest of the bottle of champagne as an aperitif and match this suave salmon dish with a Loire sauvignon classic.
- Preparation time: 10 minutes
- Cooking time: 20 minutes
- Total time: 30 minutes
Typical values per serving:
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This recipe was first published in June 2008.