Poached Salmon with a Champagne Cream Sauce

Step 1: NOTES ... Here are some important keys when poaching: 1) the liquid should come to the top of the fish, but not completely cover it; 2) the liquid should be brought up to a light boil and then reduced to a simmer to cook the fish - not a boil; 3) the fish should be room temperature; 4) the size of the pan is important.

Step 2: Too large of pan for the amount of fish, and you will just need more liquid. The fillets should fit in nicely to fill the size of the pan pan.

Step 3: Poaching ... Add the shallots, celery, champagne, lemon juice, water, peppercorns, and salt to a deep saute pan. Fit the 4 fillets in so they are not overlapping, but you don't have too much empty space in the pan.

Step 4: Add the liquid - if there is not enough liquid to come up to the top of the fish, add a bit of water to compensate. Then, bring to a light boil, remove from the heat for a minute and cover; immediately reduce the heat to a simmer.

Step 5: Once the heat has cooled, return the pan to the heat and cook 7-10 minutes. This is an average cooking time for a 1" thick piece of fish. Obviously, the thickness of the fish can alter the cooking times. During cooking, uncover and ladle some of the broth over the fish, then cover back up. Try to do this 2-3 times during the cooking process. Once the salmon is done, transfer to a plate, and cover with foil to keep warm. I like my salmon firm, but still pink and moist.

Step 6: Sauce ... Add 1/2 of the poaching liquid - strained, to a small sauce pan and bring to a light boil. Reduce to medium low heat and add the cream, butter, and simmer for 5 minutes on medium heat until slightly thickened. Serve.

Step 7: Add the salmon over a bed of rice and top with the champagne cream sauce.

Step 8: Garnish with fresh chives. ENJOY!