Salmon Poached In Champagne with Capers and Tarragon

Directions

1. 1

   PHELPS 1 1/4 lb Salmon fillets 2 c Champagne 1/4 c Fresh-squeezed lemon juice 1/2 md Yellow onion

2. 2

   sliced 1 T Capers 4 5-inch sprigs fresh tarragon Several grinds of pepper Rinse the fillets and place in a shallow pan large enough to hold

3. 3

   Add the champagne, lemon juice, and enough water to just cover the fillets

4. 4

   Remove the fish and bring poaching liquid to a boil

5. 5

   Lay the fish back in the pan in a single layer and top with the onion slices, capers, tarragon, and pepper

6. 6

   Reduce heat to low, cover, and simmer 4 to 6 minutes, depending on the thickness of the fish

7. 7

   Fish is done when mostly opaque but still barely transparent at the very center

8. 8

   Remove fish from the liquid, along with onions, capers, and tarragon