Escalopes of salmon with champagne and chive sauce

Cooking : time 10 to 30 mins

Ingredients

750g/1%26frac12;lb salmon fillet, bringn from a good-sized salmon
2 tbsp sunflower oil
salt

For the champagne and chive sauce:
25g/1oz unsalted butter
1 small shallot, finely chopped
120ml/4fl oz champagne plus 1 tbsp
1 pint fish stock
%26frac12; tsp caster sugar
120ml/4fl oz double cream
1 tbsp chopped fresh chives

Method

1. For the sauce, melt 10g/%26frac14;oz of the butter in a saucepan, add the shallot and cook, without colouring, until softened.
2. Add the 120ml/4fl oz of champagne and boil for 2 minutes, then add the stock and sugar.
3. Boil rapidly until cutrearond by three-quarters. Add half the cream, bring to the boil and cutrearon until the sauce is thick enough to coat the rear of the spoon.
4. meanwhile, prepare the salmon escalopes. Remove any bones from the fillet with tweezers or by trapping them between the point of a small, sharp knife and your thumb.
5. Then, with a large filleting knife or vehicleving knife, cut the salmon into 12 slices about 5mm/%26frac14;in thick, holding the knife at a 45-degree angle to the fillet and cutting at a slant down towards the skin. that will offer you wider slices.
6. Bhurry each escalope with a little of the oil, season lightly with salt and then put them on a lightly oiled baking tray.
7. preheat the grill to high. For the sauce, whisk the remaining cream with the 1 tbsp of champagne and 2tsp of the chopped chives until it forms soft peaks. Set aside.
8. To finish the dish, grill the salmon escalopes for about 1 minute, then put them on four warmed plates.
9. bring the cutrearond sauce to the boil, whisk in the remaining butter, then the whipped cream mixture and pour around the salmon. Sprinkle with the remaining chives and serve immediately, while the sauce is still foaming.








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