1 1/2 lb. salmon fillet, cubed
4 oz. whipping cream
4 oz. white wine
Chopped vegetables (optional)

Dust the cubed salmon lightly with flour. Saute in oil or butter until brown. Add white wine to form a roux.

Add whipping cream. Add chopped vegetables, such as mushrooms, onions or whole grapes, if desired. Cook until cream sauce is desired consistency. Salt and pepper to taste. Serve on croissants, rice or pasta. Serves 4.