Poached Salmon with Truffles and Shrimp in Cream Sauce

Name: Poached Salmon with Truffles and Shrimp in Cream Sauce
Yield: Makes 8 first-course servings
Ingredients: 2/3 lb medium shrimp (about 28) in shells; 1/4 teaspoon salt; 3/4 stick (6 tablespoons) unsalted butter; 2 tablespoons Cognac; 2 tablespoon water; 8 (3/4-inch-wide) slices center-cut salmon fillet (1 1/2 to 2 lb total), skinned; 1 oz fresh or preserved black winter truffles (28 g); 1/4 teaspoon salt; 2 cup dry white wine; 1 1/2 cups French Chablis or other dry white wine; 1/3 cup finely chopped shallot; 1 1/2 cups heavy cream; 1 teaspoon arrowroot; 2 teaspoons Cognac; 1/2 teaspoon salt; 1/8 teaspoon black or white pepper

Poached Salmon with Truffles and Shrimp in Cream Sauce was pinched from <a href="http://www.epicurious.com/recipes/food/views/Poached-Salmon-with-Truffles-and-Shrimp-in-Cream-Sauce-105495" target="_blank">www.epicurious.com.</a>

INGREDIENTS

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2/3 lb medium shrimp (about 28) in shells

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1/4 teaspoon salt

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3/4 stick (6 tablespoons) unsalted butter

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2 tablespoons Cognac

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2 tablespoon water

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8 (3/4-inch-wide) slices center-cut salmon fillet (1 1/2 to 2 lb total), skinned

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1 oz fresh or preserved black winter truffles (28 g)

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1/4 teaspoon salt

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2 cup dry white wine

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1 1/2 cups French Chablis or other dry white wine

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1/3 cup finely chopped shallot

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1 1/2 cups heavy cream

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1 teaspoon arrowroot

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2 teaspoons Cognac

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1/2 teaspoon salt

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1/8 teaspoon black or white pepper

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