Poached Salmon with Mushrooms, Tarragon, and Cream

• 2 tablespoons unsalted butter
• 4 ounces fresh mushrooms, wiped clean and sliced
• Salt and freshly ground black pepper
• 1½ cups dry white wine, dry white vermouth, or part wine and part water
• 1 salmon fillet, about 6 ounces, skinned
• 1/3 cup heavy cream
• 1 tablespoon chopped fresh tarragon, plus more for garnish

In a small skillet, melt the butter over high heat. Add the mushrooms and sauté until they give off some liquid, about 5 minutes. Remove from the heat and season to taste with salt and pepper.

Pour the wine into a saucepan large enough to hold the salmon and bring to a simmer. Slip in the salmon, cover the pan, and poach gently over low heat until the salmon tests done (it should appear opaque when pierced with the point of a knife), 8 to 10 minutes. Remove the salmon from the poaching liquid with a slotted skimmer and set aside on a warmed plate; keep warm.

Add the cream and 1 tablespoon tarragon to the poaching liquid and reduce over high heat to a slightly syrupy sauce. Add the mushrooms and warm through. Spoon the sauce over the salmon. Garnish with a bit more tarragon.