Serves 6

11/2 ounces butter
1 small onion, chopped
1 tablespoon shallot, chopped
2 teaspoons chives, chopped
1 teaspoon tarragon, chopped
2 tablespoons mushrooms, chopped
2 small tomatoes
1/2 cup white wine
1 1/2 cups fish stock
1 tablespoon brandy
6 7-ounce salmon steaks
1/2 cup heavy cream
1 tablespoon lobster butter
2 tablespoons hollandaise
6 mushroom caps, cooked

PREPARATION
Preheat oven to 350 degrees.
Melt the butter in a saucepan. Add the onion, shallots, chives, tarragon, and mushrooms. Cook over low heat for 5 minutes. Add the peeled chopped seedless tomatoes. Simmer for a few minutes. Pour in the white wine, fish stock and brandy.
Place the salmon steaks in buttered baking pan. Pour the cooking liquid over and bake for 20 minutes.
Bone and skin the salmon. Transfer to a serving platter. Keep fish warm. Reduce the cooking liquid by half. Add the heavy cream and lobster butter and boil sauce to a medium thick consistency.
Mix in the hollandaise sauce.
Pour over the salmon steaks. Top with mushroom caps. Serve hot.