4 (7 oz.) pieces fresh salmon filets
2 tbsp. chopped shallots
1 c. heavy cream
1/2 c. fish stock
2 oz. butter to saute fish
Salt and pepper to taste
Some flour to coat fish
1 jar Jennivine's Peach Chutney

Sprinkle some salt and pepper on the fish and flour lightly. Saute on one side for 3 minutes over medium heat and turn over for another 2 minutes until done.

To make the sauce: Reduce the white wine and shallots until syrup consistency. Add fish stock and let boil. Add cream and continue boiling until it thickens. Adjust seasoning.

To Serve: Pour sauce on a warm plate and place the salmon filet on top of the sauce. Top the whole dish with one tablespoon of Jennivine's Peach Chutney.