Salmon Troisgros

Cut the salmon in nice portions of equal size of about 150 g or less whatever you find appropriate.

Remove the stems of the dill leaves. Wash, pat dry and cut the largest leaves into 2. Sweat the chopped shallots with the butter. Pour the Noilly Prat and the Sancerre wine and reduce until a syrupy consistency is reached. Add the fish stock and reduce further. Add the cream and reduce until the desired consistency is reached. Add in the dill leaves and cook 20 seconds. Add few drops of lemon juice and rectify the seasoning with salt and peppermill.

One minute prior to serving, season the salmon fillets with salt and pepper. Heat a non stick pan and brown the fillets during 25 seconds. Flip the fillets on the other side, season and cook for another 15 seconds. Place on a grid. Spoon the hot sauce on the plates and set the salmon fillets over. Brush the fish with clarified butter and serve immediately.