1/2 lb. fresh mushrooms
1 3/4 lb. salmon fillets, cut into 6 rectangles
Salt & freshly ground pepper
9 tbsp. butter
5 shallots, finely minced
6 egg yolks
1 bottle champagne
1 3/4 c. creme fraiche

Clean and slice mushrooms into julienne strips. Season fillets with salt and pepper on both sides. Heat 3 tablespoons butter in large skillet. Add shallots and saute gently over low heat; add 3 tablespoons butter and mushrooms. Cook until tender; transfer to bowl and cover. In same skillet, heat 3 tablespoons butter and, over medium heat, saute salmon until tender but pink in center (2 minutes each side). Remove fillets to heated serving platter and deglaze skillet with champagne. Bring liquid to a rapid boil and cook until reduced by 1/2. Whisk creme fraiche and egg yolks together until smooth. Over very low heat and without allowing the liquid to boil, gradually spoon the creme fraiche mixture into skillet and cook until slightly thickened. Season with salt and pepper. Nap fillets with sauce and place platter under broiler for a few seconds. Remove to plates and serve immediately. Serves 6.