Salmon In Champagne Sauce
By: Anonymous
Published: Saturday, January 2, 2010 - 3:57am

Ingredients




1/2 pound fresh mushrooms
1 3/4 pounds salmon fillets, cut into 6 rectangles
Salt
freshly ground pepper
9 tablespoons butter
5 shallots, finely minced
6 egg yolks
1 bottle champagne
1 3/4 cups creme fraiche

Preparation

1 Clean and slice mushrooms into julienne strips. Season fillets with salt and pepper on both sides. Heat 3 tablespoons butter in large skillet. Add shallots and saute gently over low heat; add 3 tablespoons butter and mushrooms. Cook until tender; transfer to bowl and cover. In same skillet, heat 3 tablespoons butter and, over medium heat, saute salmon until tender but pink in center (2 minutes each side). Remove fillets to heated