4 tbsp. butter
6 shallots, chopped
3 c. white wine
1 bouquet garni
Salt & pepper
1 salmon, about 3 lbs.

Preheat oven to 350 degrees. In a flameproof, oblong casserole cook the shallots in 4 tablespoons butter for 10 minutes until transparent. Add the wine, bouquet garni, salt and pepper, then lay the fish gently in the wine mixture. Bake at 350 degrees for 45 minutes, basting often with cooking liquid. Drain salmon, keep warm and reserve the cooking liquid.

DILL SAUCE:

4 tbsp. butter
4 tbsp. flour
3 egg yolks
1/2 c. whipping cream
2-3 tsp. chopped fresh dill or 1 tsp. dried dillweed, if you're desperate

Melt 2 tablespoons of butter and add the flour to make a white roux. Gradually stir in strained fish stock and simmer for 15 minutes to reduce. Pour sauce into a bowl, set over hot water. Add egg yolks and stir until sauce thickens. Gradually add the remaining butter, the cream and the chopped dill and keep warm without letting it boil. Place fish on a platter, remove skin, garnish with lemon wedges and fresh dill and serve sauce. Serves 6.