1 small onion or a few shallots, finely diced
1 teaspoon clarified butter
8 oz. champagne
1 Tablespoon fresh dill, chopped
1 pint heavy cream
2 salmon fillets
Saute onion or shallots in clarified butter until translucent.
Add champagne and reduce liquid completely, then add dill.
While champagne is reducing, put cream in a saucepan and reduce by half.
Combine onion mixture with cream, and season with salt and white pepper.
While champagne sauce is reducing, season salmon fillets with kosher salt and black pepper.
Place on grill, or in skillet and cook to your liking.
To serve, place salmon fillet on plate and top with champagne sauce, garnish with fresh dill.
Not a NESTLÉ®-tested recipe.