Champagne Poached Salmon

Something delicious from Emeril Lagasse (and Google!).

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1 tbsp unsalted butter
2 cups Brut champagne
1/4 cup diced shallots
6 sprigs fresh dill
2 tbsp minced dill
1 tsp salt
1 tsp pepper
4 6-ounce salmon fillets, skin removed

Champagne Vanilla Sauce:
1/2 cup chopped shallots
1 cup champagne
1 vanilla bean, halved lengthwise
1 1/2 cups heavy cream
4 tablespoons cold unsalted butter, cut into pieces
1/2 tsp salt
1/4 tsp pepper
1 tsp champagne vinegar

1. Grease a saucepan with the butter. Add the champagne, dill, shallots, salt and pepper and bring to a boil. Reduce the heat to medium low and gently simmer for 5 minutes.

2. Add the fish and cook gently for 10 minutes. (If the fish is not submerged in the liquid, flip the fish halfway through. Gently!) 

3. Remove gently with a slotted spoon and serve with Champagne vanilla sauce.

Champagne Vanilla Sauce:
1. In a medium saucepan, combine the shallots and Champagne. Scrape the vanilla seeds into the pot, then add the the beans. Bring to a boil and reduce until almost all liquid is evaporated, about 6 minutes. 

2. Add the cream, bring to a boil and simmer until cream thickens and coats the back of a spoon and is reduced by half, about 3 minutes. 

3. Off heat, whisk in the butter a piece at a time. Strain the sauce through a fine mesh strainer, pressing on the solids to extract the liquid. Season to taste with salt and pepper. Add the champagne vinegar. Serve immediately over fish.

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Note that the sauce alone may taste a little vinegary. I was tempted to add a little sugar, but I didn't, and once it was on the fish, it was delish! so don't mess with it. ​