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Salmon with Champagne and Mushroom Sauce
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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.
Have the rest of the bottle of champagne as an aperitif and match this suave salmon dish with a Loire sauvignon classic.
Typical values per serving:
This recipe was first published in June 2008.