Salmon with White Wine Sauce and Fettuccini Recipe

In a large saucepan over medium-high heat combine the white wine onions basil and peppercorns. Bring to a boil and cook until reduced by half about 20 minutes.

Meanwhile heat the fish stock in a large skillet over medium-low heat. Add the salmon and poach for 10 to 15 minutes until salmon is cooked through always keeping the stock at just below the boiling point. Remove the salmon to a plate and cover with aluminum foil to keep warm.

Remove about 3/4 cup of the fish stock and stir it into the white wine reduction. Transfer the white wine sauce to a blender and puree until smooth. Strain through a sieve back into the saucepan and stir in the cream. Bring to a boil and reduce by half again. Whisk in cold butter and season with salt and pepper.

Meanwhile bring a pot of lightly salted water to a boil. Add the pasta and cook until tender about 8 minutes. Serve pasta with salmon fillets and spoon sauce over the top. Garnish with a piece of dill.