Salmon and Halibut Weaving with a Champagne Mustard Sauce

Yield:  2 servings

Preparation time is 30 minutes

Ingredients

• 2 skinless salmon fillets of approximately 4 ounces each (125 grams)
• 2 skinless halibut fillets of approximately 4 ounces each (125 grams)
• salt and pepper
• Champagne Mustard Sauce:
• 1 cup of fish stock (250 millilitres)
• 2 tablespoons butter (30 millilitres)
• ¼ cup Riesling (60 millilitres)
• 1 shallot finely diced
• ¼ cup Champagne (60 millilitres)
• ½ cup 35 % cream (125 millilitres)
• Squeeze of lemon juice
• Salt and Pepper to taste
• 1 tablespoon freshly chopped chives (10 millilitres)
• 1 tablespoon of tomato concassé (15 millilitres)
• ½ teaspoon Dijon mustard

Directions

1. Cut the fish into equal length strips, approximately 4 to 5 inches in length and an inch wide. Weave them to create a lattice pattern, and hold them together at either end with a toothpick if needed. Season with salt and pepper.
2. To make the sauce, gently sauté the shallots in the butter over a medium-low heat in a cast iron skillet. Do not let them colour. Add the white wine, reduce the volume by half and add the fish stock. Reduce the volume of liquid by half again, add the champagne, cream, squeeze of lemon juice and season with salt and pepper. Pass the sauce through a fine sieve. The sauce should be slightly thicker from reducing, just enough to cover the back of a spoon.
3. Steam the fish weave for about 6 minutes or until cooked, (the salmon should remain slightly translucent in the centre) in bamboo steamer placed over a saucepan of boiling water.
4. Before serving, add the fresh chopped chives, tomato concassé and Dijon mustard to the sauce. Stir well. Pour the sauce onto a plate and place the fish on top.