Salmon Riesling
1 3/4 to 2 lbs salmon fillets, skinned and cut into pieces 3 TLB flour, seasoned with salt and pepper 3 Tlb. butter 1/2 cup Riesling wine 1 tsp tarragon 1/2 cup heavy cream Lightly dust salmon with flour, heat butter in large frying pan. Place salmon in pan, skinned side down. Brown lightly on both sides. Add wine & tarragon. Cover. Reduce heat & simmer. poach lightly 10 minutes until salmon flakes easily. Remove and put on serving platter. Cover to keep warm. Add heavy cream to pan and raise heat to high. Cook rapidly until thickened & reduced. Pour over salmon. Serve with rice Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
