INGREDIENTS
1 c. to tab (15 mL) butter
2 French shallots, finely chopped
1 cup (250 mL) fresh basil leaves, tightly packed
1/2 cup (125 ml) dry white wine
1/2 cup (125 mL) fish stock or vegetable stock
1/2 cup (125 ml) of 35% cream
4 salmon fillets, skin removed (about 6 oz / 175 g each)
salt and freshly ground pepper
PREPARATION
1. In a saucepan, melt butter over medium heat. Add shallots and cook, stirring occasionally, 2 to 3 minutes or until they begin to soften. Add basil and cook, stirring, for 2 minutes. Pour the white wine and bring to boil. Reduce heat and simmer for 3 minutes. Add the fish stock and cream and mix. Simmer for 5 minutes or until sauce is thickened (for a smooth sauce, puree in a food processor). Salt and pepper.
2. Meanwhile, salt and pepper the salmon fillets. Heat a large non-stick skillet over medium-high heat. Add the salmon fillets and cook for about 5 minutes, without turning them, or until the fish flakes easily with a fork. To serve, top with salmon sauce and basil.
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