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Salmon with White Wine Sauce and Fettuccini
Reviews:
May 01, 2009

I made a few adjustments to this recipe, I strained the white wine reduction instead of a puree, and made a roux then added milk, after it thickens, added the wine reduction and reduced the poaching liquid and added it. The sauce stayed thick and served with steamed asparagus around the edge of plate....Delicious!