1/4 c. white wine
1 (6 oz.) salmon steak
1/4 c. butter
1 c. heavy cream
Pinch of salt
Pinch of white pepper, to taste
1/8 c. walnuts, chopped
1 or 2 shallots

SAUCE:

Cook shallots in butter until tender. Add cream. Cook over low fire until reduced by half. Add seasonings and stir in. Add dill and walnuts when almost done.

SALMON:

Melt 2 tablespoons butter in saucepan and add the white wine. Cook fish over low flame, turn once. Serve fish with sauce covering top of filet. Garnish with fresh parsley.

Use different fish if you like.