|White Wine Sauce-|
|4||Shallots, peeled and sliced|
|4||Mushrooms, thinly sliced|
|¾ teaspoon||Sea salt|
|½ teaspoon||Freshly ground black pepper|
|1¼ cup||Dry white wine|
|1¼ cup||Clam juice or fish stock|
|1 cup||Heavy cream|
|Tabasco pepper sauce|
|Squeeze of fresh lemon|
|Olive oil for brushing|
|1||(2pound) fillet of salmon|
|½ cup||Brunoise of cucumber (small|
|½ cup||Brunoise of yellow summer|
|Squash (small dice)|
|½ cup||Brunoise of tomato (small|
|1 small||Bunch chives, thinly sliced|
|At a diagonal|
|1 cup||Chervil leaves|
Prepare White Wine Sauce: Melt the butter in a saucepan and add the shallots, mushrooms, salt and pepper and cook until soft, 3 to 4 minutes. Increase heat to high, add the wine and reduce by half. Add the clam juice and again reduce by half. Strain sauce into a clean saucepan and add the cream. Bring to a boil and reduce slightly until sauce begins to thicken. Adjust seasoning with salt, pepper, Tabasco pepper sauce and lemon if needed.
Preheat the broiler as hot as possible.
Brush 4 large dinner plates lightly with olive oil. Slice the salmon in very thin escalopes and cover each plate completely with the fish.
Bring 1½ cups of the White Wine Sauce to a boil and add the cucumber, squash, tomato, and chives. Return to a boil and spoon hot sauce over each plate, covering the salmon completely. Place the plates directly under the broiler and cook 2 to 4 minutes or until sauce begins to bubble and fish is just barely cooked. Serve immediately with chervil sprinkled generously over each dish.
Yield: 4 servings
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