2 pounds 1-inch thick fresh salmon fillets
4 ounces butter
4 shallots
1 cup white wine or champagne
4 Tbsp whipping cream
3 Tbsp chopped chives
salt and pepper
cayenne pepper
Remove salmon skin and slice into 3-inch-wide strips.
Melt 2 ounces butter in saucepan. Chop shallots in small pieces and add to butter, stirring with a wooden spoon over low heat, 5 minutes. Add wine and simmer 10 minutes, reducing until almost no liquid remains. Add cream and reduced slightly. Add chives and last 2 ounces butter. Stir constantly until butter melts.
Pour into food processor and blend until smooth. Add salt, pepper and cayenne to taste. Before you put sauce in blender, put salmon on large buttered pan in oven. They cook very quickly!
Depending on your preference, they should take 3 to 4 minutes or 5 to 6 minutes per inch of thickness. Place on individual serving dishes, top with sauce.
Serve with Louis Roederer Brut Premier or Roederer Estate Anderson Valley Brut.
Serves 6.
