4 (7 oz.) pieces salmon filet
2 tbsp. chopped shallots
1/2 c. white wine
1 c. fish stock
3/4 c. heavy cream
2 oz. butter to saute fish
Salt and pepper to taste
Some flour to coat fish
1 jar Jennivine Peach Chutney

Sprinkle some salt and pepper on the fish and flour lightly. Saute on one side for 3 minutes over medium heat and turn over for another 2 minutes until done.

To make sauce: Reduce the white wine and shallots until syrup consistency. Add fish stock and let boil. Then add cream and continue boiling until it thickens. Adjust seasoning.