Wine-Poached Salmon With Black Truffles Recipe

A creamy, earthy truffle sauce accents this savory salmon dish nicely.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes


  • Sauce:
  • 1 ½ cups dry white wine
  • 1/2 cup shallots, chopped
  • ¾ oz black truffles, finely chopped
  • 1 1/3 cups heavy cream
  • ½ teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons brandy
  • 1 teaspoon arrowroot
  • Poached salmon:
  • 2 cups dry white wine
  • ¼ teaspoon salt
  • ¼ teaspoon dried dill
  • 1 ½ lb salmon fillet


To make sauce:

Combine 1 ½ cups white wine with shallots and simmer until the mixture has reduced by about three-quarters volume – 12-15 minutes. Add truffles, cream, salt, and pepper and heat through. In a small bowl, mix arrowroot and brandy until smooth. Whisk brandy mixture into cream sauce, and heat over low heat, stirring, until it has thickened.

To poach salmon:

Place salmon in a large skillet with 2 cups white wine, cut for fitting if necessary, and sprinkle with salt and dill. Simmer ingredients for 10 minutes, until just done, and remove from poaching liquid.

Makes 6 servings.

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