Salmon in Cream and Muscadet Sauce (Saumon a la Creme au Muscadet)

Muscadet, a very dry white wine, is produced in a relatively small area in the westernmost point of the Loire Valley, where the Loire River reaches the Atlantic at Nantes. The salmon, of course, comes from the river.
Average Customer Rating:
4 out of 5
4
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Salmon in Cream and Muscadet Sauce (Saumon a la Creme au Muscadet)
Review 1 for Salmon in Cream and Muscadet Sauce (Saumon a la Creme au Muscadet)
4 out of 5
4 out of 5
Ives
Brussels, Belgium
August 2, 2010
Would You Recommend? Yes
0points
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outstanding tomato reduction sauce w/the salmon
August 2, 2010
This is a great salmon-in-cream recipe w/an outstanding tomato reduction sauce. I did not see a need to skin & seed the tomatoes beforehand since you put them through a fine-mesh sieve though?!
Review 2 for Salmon in Cream and Muscadet Sauce (Saumon a la Creme au Muscadet)
4 out of 5
4 out of 5
Loba
Cascais, Portugal
May 20, 2010
Would You Recommend? Yes
0points
1of 2found this review helpful.
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Easy, quick and delicious
May 20, 2010
I downsized the recipe and cooked for 2. It worked perfectly and I used cilantro instead of chervil... delicious!