Saumon au Champagne

Preparation info

  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

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...


  • 50 g butter
  • 3 banana shallots, finely chopped
  • 6 X 160 g salmon steaks
  • 400 ml champagne or sparkling white wine
  • 100 ml double cream
  • sea salt
  • freshly ground black pepper
  • bunch of dill, chopped


    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 the dill and serve the salmon steaks with the sauce spooned over them.