Salmon with a Champagne Sauce

Salmon with Champagne sauce is a lovely dish for a special occasion such as New Year. The sauce tastes almost as good if it is made with Prosecco or Cava, but to be indulgent use Champagne and enjoy the remainder in the bottle with the meal

Salmon with a Champagne Sauce


2 x 200 g Salmon Fillets
2 strips Butter Puff Pastry
1 Egg ,yolk only and beaten for egg wash
50 ml Champagne
200 ml Fish Stock
200 ml Double Cream
Knob of Butter
Tarragon leaves to garnish


Pre heat the oven to 200c.

Trim the base of the Asparagus and cut down to the same size as the Salmon Fillets
Place the Salmon on top of the 3 or 4 pieces of Asparagus
Unroll the Butter Puff Pastry and carefully, using a lattice cutter, form the lattice Puff Pastry
Wrap the lattice of Puff Pastry around the Salmon and Asparagus
Egg wash then pop onto a baking tray bake in the oven for 15 minutes, rest for 5 minutes.
Meanwhile in a small pan add the fish stock and Asparagus tips
Bring to the boil and reduce by half
Remove the Asparagus tips and set aside
Add the Champagne, Cream and finish with a knob of butter for 2 to 3 minutes
To serve, place the Salmon in the centre of the plate and top with sauce
Garnish with the Tarragon