1/2 bottle dry white wine
6 shallots, finely chopped
1/2 c. heavy cream or creme fraiche
2 lbs. fish (could use less)

Pour wine in large frying pan, add shallots, reduce volume on high until only have of the liquid remains. Remove pan from heat and stir in cream.

In a baking dish, pour wine mixture over salmon and bake, covered with aluminum foil, in a preheated 400°F oven for approximately 15 minutes or until done (depends upon thickness of salmon; fish is done when it becomes opaque in color and flakes easily).

Spoon pan sauce over fish and serve.

Makes about 4 servings.