1 tsp. olive oil
Flour for dusting
8 oz. salmon fillet (thin slice)
1/2 c. heavy cream
1/2 c. champagne (Asti Spumante)
1 tsp. chopped garlic
1 tsp. chopped shallot
1 tsp. fresh chopped tarragon
Pinch salt & black pepper

1. Heat non-stick pan and lightly dust fish with flour.

2. Sear salmon slices lightly on both sides and remove from pan. Hold in oven at 200 degrees.

3. Discard excess grease and add garlic and shallots and brown lightly.

4. Add champagne (bring to boil), reduce to 2 tablespoons.

5. Add cream and bring to boil.

6. Reduce by 1/2 (cream will thicken).

7. Remove from heat, add tarragon and season to taste.

8. Spoon sauce on plate and place fish on top in fan shape.

9. Serve with asparagus, roasted red bliss potatoes and a light white wine (Chardonnay/Riesling).