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Salmon in Champagne sauce

Serves 8 people

1 fresh salmon (4 pounds) - 140g of butter - 3 shallots - 60g of flour - 1 onion - 3cl of dry white wine - 1 carrot - 400g of fish bones - mixed herbs tied in a bunch: parsley, a bayleaf, thyme, rosemary - 2 eggs - 3 tbspoons of cream - salt and pepper to taste - 2/3 of a bottle of champagne

 
 

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