serves 6

2 ounces oil
1 1/2 pounds salmon steak
1/2 teaspoon salt
1/4 teaspoon white pepper
4 ounces chopped onion
1 tablespoon shallots
1 cup red wine
2 cups fish stock
1 clove chopped garlic
1 tablespoon soft butter
1 tablespoon flour
12 small pearl onions, peeled and blanched
12 small cleaned mushroom caps

Heat the oil in a skillet. Brown salmon steaks on both sides. Remove excess of oil.
Season the steaks with salt and pepper. Add onion and shallots to salmon and cook over low heat for 2 minutes.
Pour in the wine and fish stock. Add the garlic. Bring to a boil and simmer for about 10 minutes.
Transfer the salmon to a serving dish. Remove bones and skin. Simmer the cooking liquid for 10 minutes.
In a small bowl, mix the butter and flour and whip into the liquid to thicken.
Add the pearl onions and mushrooms. Simmer for 10 minutes. Pour soup over fish and serve hot.