Serves 6

For the fish stock:
2 pound lean fish bones or salmon bones
1 small leek
2 medium sliced onions
2 sliced celery stalks
1 sliced carrot
1 teaspoon dry thyme leaves
1 bay leaf
1 teaspoon black peppercorns, cracked
1 bottle dry Champagne (3 cups)
6 8-ounce salmon steaks
1 tablespoon minced shallots
2 tablespoons all-purpose flour
1 egg yolk
1/2 cup heavy cream

PREPARATION
For fish stock:
Wash the fish bones in running cold water. Discard any fins or tail. Rinse the bones and chop into large chunks. Trim the leek. Split lengthwise, and wash thoroughly to remove all grit, and slice. Put the fish bones, onions, celery, carrot, wine, 21/2 quarts of water, leek, and garlic in a large stockpot.
Bring the liquid to a boil, then reduce the heat to maintain a simmer. Skim off the froth on the surface of the stock. Add the parsley stems, thyme, bay leaf, and peppercorns. Simmer the stock for 20 to 30 minutes.
Strain the stock through a fine strainer. Discard bones and vegetables. Allow the stock to cool before refrigerating or freezing it. The stock will keep for three days in the refrigerator, two months in the freezer.
Rinse salmon steaks under cold water and pat dry. Lay steaks on a baking pan. Sprinkle shallots over steaks, cover with the fish stock and Champagne. Bring the liquid to a boil over the top of stove. Bake the salmon steaks for ten minutes. Remove center bone to test for doneness.
Sauce:
Melt butter in a saucepan, stir in flour to make a roux. Whisk in cooking liquid and simmer sauce to obtain a medium consistency.
In a mixing bowl, combine egg yolk with cream. Whisk in 1/2 cup of sauce, and add to remaining sauce. Heat sauce and serve with skinned and boned salmon.

Home