Serves 4

4 8-ounce salmon steaks or 4 6-ounce boned and skinned fillets
1/2 teaspoon salt
1/4 teaspoon ground white pepper
2 teaspoons olive oil
2 teaspoons butter
2 tablespoons chopped shallots
3/4 cup dry white wine
1 cup heavy cream
2 teaspoons soft butter
2 teaspoons flour
1 tablespoon chopped parsley

PREPARATION
Wash the salmon steaks or fillets in cold water. Pat dry and season with salt and pepper. Heat the butter and oil in a frying pan.
Brown the salmon over medium heat for about 5 minutes on each side. Carefully remove bones and skin if using salmon steaks. Transfer steaks or fillets to a platter. Keep warm.
Sprinkle the chopped shallots in the frying pan and cook over low heat for two to three minutes. Add the white wine and reduce by half. Pour in the heavy cream and boil for 3 minutes.
In a small mixing bowl, blend the butter and flour to form a paste. Drop teaspoons of the butter and flour mixture into the boiling liquid. Whisk until the sauce is smooth and medium thick.
Season with salt and pepper to taste.
Strain the sauce through a fine strainer into a saucepan. Keep sauce hot.
PRESENTATION
Place the salmon on warm serving plates. Pour the sauce over each steak or fillet. Sprinkle chopped fresh parsley over sauce. Garnish each plate with small boiled potatoes and a green vegetable. Serve hot.