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6
Medium
30 min
By Joanne Harris and Fran Warde
Published 2005
This is a spectacular celebratory dish, perfect for using up that last glass of flat champagne (or a perfect excuse for opening another bottle). It’s easy to make, too, which means you can dazzle your guests with your conversation as well as with your cooking...
Melt the butter in a broad, low-sided pan, then add the shallots and sauté for 3 minutes. Arrange the salmon steaks over the shallots in a single layer, then add the champagne and simmer, covered, for 8 minutes. Remove the salmon and keep warm. Boil the sauce rapidly until it has reduced by half. Add the cream and simmer for 5 minutes until it has reached a coating consistency, then season, add