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Carter House Victorians

Eureka, California

Specialty Recipe

Pacific Salmon Fillet with Mustard and Rosemary Sauce

Ingredients for fish:
4 skinned and deboned salmon fillets (8 ounces each)
salt and pepper
Ingredients for sauce:
1 cup dry white wine
1 cup heavy cream
3 sprigs of rosemary
2 Tablespoons Dijon mustard
Chopped shallots

Fish: Grill the 4 fillets. Season with salt and pepper to taste.

Sauce: Reduce one cup of dry white wine. Add chopped shallots and three sprigs of rosemary. When reduced to 3 tablespoons, add heavy cream and further reduce to 1/2 cup. Whisk in Dijon mustard. Separate onto 4 plates. Serve grilled salmon over the sauce.

Serves: 4. To serve 6, multiply quantities by 1-1/2.

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