Salmon With Basil Champagne Cream Sauce - cooking recipe

Ingredients

INGREDIENTS FOR THE SAUCE
2 tablespoons butter or 2 tablespoons margarine
1/4 cup shallot, chopped
2 cups dry champagne
2 cups whipping cream
salt and pepper
INGREDIENTS FOR THE BASIL-PINE NUT MIXTURE
2 tablespoons olive oil
1 cup pine nuts
1 cup packed fresh basil
salt and pepper
INGREDIENTS FOR THE SALMON AND ASSEMBLY
4 (8 ounce) salmon steaks
2 tablespoons olive oil
salt and pepper
1/2 cup chives or 1/2 cup green onion, chopped

Preparation

TO PREPARE THE SAUCE:
Melt the butter in a heavy skillet over medium heat. Stir in the shallots.
Saute for 3 minutes. Increase heat to high. Stir in the Champagne. Boil for 10 minutes or until the liquid is reduced to 1/2 cup. Add the cream; mix well.
Cook for 8 minutes or until thickened and of sauce consistency, stirring constantly. Remove from heat. Season with salt and pepper.
May cover and store in the refrigerator at this point for 1 day.
TO PREPARE THE BASIL-PINE NUT MIXTURE:
Process the olive oil, pine nuts and basil in a food processor until finely chopped. Season with salt and pepper.
TO PREPARE THE SALMON:
Brush the steaks with the olive oil; sprinkle with salt and pepper. Arrange on a rack in a broiler pan.
Broil for 3 minutes on each side or until the salmon flakes easily.
TO ASSEMBLE:
Sprinkle the salmon with the basil-pine nut mixture, pressing gently to adhere.
Bring the sauce to a simmer. Stir in the chives or green onions. Spoon the sauce onto plates; top with the salmon.