Wine Poached Salmon with Horseradish Dill Sauce
Adaped from Please Come for Dinner by Pat Ross
Place two 6-ounce salmon fillets in a small shallow baking dish. Squeeze fresh lemon juice over fillets. Pour enough dry white wine over fish to cover. Cover the baking dish or seal tightly with foil. Bake in a preheated 450°F over approximately 12 minutes. Remove fish from dish, draining off excess wine and place on plate. Sprinkle with salt and fresh ground pepper and garnish with horseradish dill sauce.
Horseradish Dill Sauce
Combine 1/2 cup Bellwether Farms Creme Fraiche, 2 tablespoons horseradish and 3 tablespoons fresh chopped dill. Spoon on top of salmon fillets just before serving. This sauce is equally delicious on beef fellets or smoked scallops.