Fillets of salmon
1 (8 oz.) jar Pommery or country coarse ground Dijon mustard
Juice of 1/2 lemon
1 c. white wine
2 pts. heavy whipping cream (depends upon amount of salmon fillets, approx.
1 pt. per 2 fillets)

1. Put salmon fillets in baking pan.

2. Cover with mustard (approximately 1 teaspoon per fillet) to taste.

3. In a mixing bowl whip together with sauce whisk lemon, wine, 4 tablespoons mustard and 1 pint cream. Add more mustard to taste.

4. Pour over salmon, then add more cream until fish is about 1/2 covered.

5. Lightly salt and pepper.

6. Bake at 350 degrees for approximately 20 minutes or until salmon becomes lightly pink all through.

7. Serve on or with sliced tomato and rice on the size.