Title: Salmon Cutlets with Champagne Sauce
Categories: Entree Salmon
Yield: 4 Servings

4		Atlantic salmon cutlets
		(about 200g each)
120	g	Butter
250	ml	Champagne
100	ml	Thickened cream

Place cutlets in a heavy, ovenproof frying pan. Divide butter into four equal portions and place a piece on each cutlet. Pour over champagne and bake at 180C for 10 minutes, or until salmon is just cooked (opaque liquid will appear around the bone and fish will be firm to the touch when ready). Transfer cutlets to warm individual serving plates and keep warm. Add cream to the pan and stir over low heat until sauce thickens. Spoon over salmon and serve immediately. Serves 4. Bon Apetit-Exec.Chef Magnus Johansson

Source: Aust Gourmet Traveller Jan'94

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