INGREDIENTS

INSTRUCTIONS

See Fish Fume, and Crayfish Tail Salad recipe.  White Wine Sauce:
=================  In a saute pan heat the butter, then add the
shallots, and mushrooms.  Cook briefly for about two minutes.  Add the
wine and 1 cup of fish fume, cook about 5 minutes more.  Add cream to
thicken (sauce should be more white than gray). Reduce  for 20 minutes,
then strain through chinois.  Reduce again for 3 - 4 minutes more.
Sauce should be thick enough to  coat a spoon.  Whip, add salt and
pepper and reserve.  Fish: =====  Slice the salmon from the boned fish
at an angle, about 1 to 1 1/2  inches thick.  Pound the filets thin
under a dampened plastic paper  and store in parchment paper until
ready to cook.  Salt the salmon lightly inside and out.  In a non-stick
pan, heat 2 tablespoons of butter.  When the butter is  hot, take the
pan off the heat, place the salmon in the pan, return  the pan to heat,
and cook briefly (three to four minutes.)  Remove from heat, turn once,
and place back on the heat.  Cook for  three or four minutes more.
Take the pan off of the heat and turn the salmon one last time for the
"cool side" to absorb some of the juices.  To serve, spoon sauce into a
pool on a serving plate, place salad in  center of the plate, and
arrange salmon on the salad.  Garnish with red basil leaves.  Source:
Great Chefs of San Francisco, Avon Books, 1984 Chef:   Udo  Nechutnys,
The Miramonte Restaurant, San Francisco, CA  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 904
Calories From Fat: 354
Total Fat: 39.9g
Cholesterol: 309.1mg
Sodium: 168mg
Potassium: 2211.1mg
Carbohydrates: 35.9g
Fiber: <1g
Sugar: <1g
Protein: 97.9g