Wine Poached Salmon in cucumber sauce

Ingredients (for 4)
1 cucumber
4 fresh salmon steaks of about 150g each
100 ml Dry White wine (Table wine)
1 packet court-bouillon
200 ml fresh cream
100g butter
Salt & pepper as needed

Method:
Peel and cut the pulp of the cucumber lengthwise into two and then into small sticks.
Put the salmon steaks in a wide bottomed casserole and add the wine and the court-bouillon and poach for about 8 minutes.
Drain the steaks, place them in a serving platter and cover with an aluminum foil.
Let the sauce reduce up to 3 to 4 Tbsp. Add the fresh cream and mix well. Add the cucumber, salt and pepper.
(Careful with the salt, as court-bouillon usually contains enough salt already).
Cook for another 5 minutes.
Now, cut the butter into small cubes and whip the sauce slightly while adding it to the sauce. Pour this sauce over the salmon steaks and serve with fresh bread
It goes very well with Vouvray. It should be served at around 8° C - i.e. just warmer than fridge temperature. Bon appétit!

This recipe is sent to Trupti's Recipecenterforall for the Winter Treat Event.