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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Poaching Liquid
In a large saucepan, combine the heavy cream, champagne, chopped shallots, lemon zest, salt, and black pepper. Bring the mixture to a gentle simmer over medium heat.
Finish the Sauce
Once the salmon is cooked, carefully remove it from the saucepan and set it aside. Continue to simmer the sauce for an additional 5 minutes to thicken slightly. Stir in the fresh dill.
Serve
Place the poached salmon on a serving platter and drizzle the cream sauce over the top. Garnish with additional dill if desired.