Update 9/07/07

TV Morning Show 9/07/07

Poached Salmon with Apple Horseradish Cream Sauce

2-8 oz. Skinless, boneless salmon filets

1 cup Chardonnay wine

1/2 cup clam sauce

2 whole cloves garlic

1 bay leaf

1 tsp. butter

1 granny smith apple, cored, peeled and diced

1 tsp. prepared horseradish

1/2 cup heavy cream

salt and pepper to taste

chopped parsley to garnish

In a 12" sauté pan add the wine, clam juice, bay leaf and garlic.  Bring to a boil and add the salmon.  Tun the heat to low and allow fish to poach for 20 minutes.  Fish should be firm to the touch and cooked through.

In a 2qt. sauce pan add the butter and diced apple.  Sauté the apple for 2-3 minutes, then add the horseradish and the cream.  Bring to a boil and add the salt and pepper.  Boil the sauce for one minute and remove from heat.  Remove the salmon from the poaching liquid, place on serving dish and spoon sauce over the top.  Garnish with parsley or fresh snipped chives.