Salmon In Champagne Sauce

Photo: flickr user fsgm

Ingredients

1/2 pound fresh mushrooms

1 3/4 pounds salmon fillets, cut into 6 rectangles

Salt

freshly ground pepper

9 tablespoons butter

5 shallots, finely minced

6 egg yolks

1 bottle champagne

1 3/4 cups creme fraiche

Preparation

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