Ingredients
1 salmon fillet per person
salt
flour
white pepper, freshly ground
1 TBSP white wine per fillet
3 TBSP butter
1 tsp black olives finely chopped, per fillet
1 tsp sweet red pepper finely chopped, per fillet
1 tsp crab meat, per fillet
1 tsp shallots finely chopped, per fillet
6 TBSP butter
1 pint heavy cream
1 tsp dill
white pepper
1/4 cup white wine
Preparation
Preheat oven to 400 degrees. Sprinkle salt and white pepper on fillets, to taste. Coat fillets lightly with flour. In saucepan, melt 3 TBSP butter over low heat. Stir in olives, red pepper, crab meat, shallots. Heat through – do not brown. Melt 3 TBSP butter in 12" fry pan. Fry fillets skin side down, about 3 - 4 minutes. Turn over. Fry another 2 - 3 minutes, until about half done. Put fillets in baking pan. Pour 1 TBSP white wine over each fillet. Put fish in oven. Deglaze fry pan with 1/4 cup white wine. Boil and reduce by 1/2. Add dill. Add 3 TBSP butter. Add white pepper to taste. Boil one minute, stirring constantly. Pour in heavy cream,stirring constantly. Cook until sauce thickens, about 5 minutes. Add contents of saucepan. Stir thoroughly. Plate each salmon fillet and ladle sauce over.
