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  Salmon With Basil & Champagne Cream Sauce
   Fish
   Bon Appetit/Jan 93/page 15
   7/5/2008
Ingredients:
2 T (1/4 stick) butter
1/4 cup chopped shallots
2 cups dry champagne or sparkling wine
2 cups whipping cream

1 cup pine nuts, toasted
1 cup packed fresh basil leaves
2 T olive oil

4 8-ounce salmon fillets, 3/4-inch thick
olive oil

1/2 cup chopped chives or green onions
Instructions:
Melt butter in heavy, large skillet over med heat. Add shallots & saute 3 minutes. Increase heat to high. Add champagne & boil until liquid is reduced to 1/2 cup; about 10 min. Season to taste with salt & pepper. Set aside. (Can be prepared 1 day ahead. Cover & refrigerate.)

Blend pine nuts, basil leaves & about 2 T oil in processor until finely chopped. Season with salt & pepper.

Preheat broiler. Brusj salmon with oil. Broil 3 min. Turn fish over & broil until almost cooked through, about 3 min more. Remove from broiler.

Sprinkle pine nuts mixture over salmon; press gently to adhere.

Bring cream sauce to simmer. Stir in chives. Spoon sauce onto warmed plates. Top with broiled salmon & serve.

4 servings.
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