Poached Salmon with Truffles and Shrimp in Cream Sauce

Ingredients

• 2/3 lb medium shrimp (about 28) in shells
• 1/4 teaspoon salt
• 3/4 stick (6 tablespoons) unsalted butter
• 2 tablespoons Cognac
• 2 tablespoon water
• 8 (3/4-inch-wide) slices center-cut salmon fillet (1 1/2 to 2 lb total), skinned
• 1 oz fresh or preserved black winter truffles (28 g)
• 1/4 teaspoon salt
• 2 cup dry white wine
• 1 1/2 cups French Chablis or other dry white wine
• 1/3 cup finely chopped shallot
• 1 1/2 cups heavy cream
• 1 teaspoon arrowroot
• 2 teaspoons Cognac
• 1/2 teaspoon salt
• 1/8 teaspoon black or white pepper
• 8 (18-inch) pieces kitchen string

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