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Salmon in Champagne Sauce

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SALMON WITH CHAMPAGNE SAUCE

Tried in our new house sometime between Feb and May 2003 for romantic dinner – excellent recipe.


Chef: Philippe Thelier
Restaurant: L’Auberge de Sedona
Entree

Ingredients:
4 6-oz. portions of salmon
1 oz. shallots
2 oz. champagne
1 oz. cream
1 oz. chives, chopped
2 oz. butter
Salt and pepper to taste

Instructions:
Melt half the butter in a sauté pan. Sear salmon on each side for 1 minute. Add shallots, deglaze with champagne and reduce to syrup. Remove salmon to a warm place. Add cream to sauce, check seasoning and reduce a bit. Finish with butter and chives. Makes 4. servings.

 

Photo Credit: homechef.essentialcuisine.com

 

 

 

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