Simply Elegant Salmon in Champagne Sauce With Fresh Dill

• middle-cut skinless salmon fillets (6-7 oz/175-200 g each)↗6
• cup champagne↗1 cup
• tablespoons butter, plus a little extra for greasing↗1 1⁄2 tablespoons
• medium shallots, finely chopped↗2

  finely chopped

• tablespoons all-purpose flour↗1 1⁄2 tablespoons
• cup heavy cream (double cream)↗1 cup
• teaspoons keta salmon caviar, optional to garnish↗6 teaspoons

  optional to garnish

• sprigs fresh dill, to garnish↗3

  to garnish

• salt & freshly ground black pepper
• fresh lemon, cut into 6 wedges↗1

  cut into 6 wedges

Step-by-step instructions

1. 1

   First of all, smear a little butter over the base of a large frying pan, then arrange the fillets in it.

2. 2

   Now slowly pour the Champagne over the salmon (it will foam quite a lot, but not to worry), then bring it to a simmer over a medium heat. Now spoon the Champagne over the top of the fillets before putting the lid on.

3. 3

   Gently poach the salmon, covered, for about 8-10 minutes. The tip of a knife inserted into the thickest part will show if it is cooked when you just ease the flesh back.

4. 4

   While the salmon is poaching, melt the butter in a medium saucepan and cook the shallots in it over a gentle heat for 5-6 minutes, until softened and golden but not browned.

5. 5

   When the salmon is cooked, carefully lift the fillets on to a warmed dish, cover them with foil and keep warm.

6. 6

   Next, add the flour to the buttery shallot juices, stir it in and cook for 1-2 minutes more.

7. 7

   Now gradually add the salmon poaching liquid to the pan, a little at a time, then blend in the cream, whisking until the sauce is smooth. Let it come to a simmer and cook for 1-2 minutes, then season with salt & pepper to taste.

8. 8

   Serve the salmon fillets on warmed plates with a little of the sauce spooned over and a teaspoon of keta (optional) and a sprig of dill on top, along with fresh lemon wedges and hand the rest of the sauce round in a warmed jug.

9. 9

   Very nice accompanied with fresh, shelled peas, or a green salad with plenty of cucumber and a lemony dressing.