Simply Elegant Salmon in Champagne Sauce With Fresh Dill

Recipe by BecR2400
READY IN: 30mins


  • 6
    middle-cut skinless salmon fillets (6-7 oz/175-200 g each)
  • 1
    cup champagne
  • 1 12
    tablespoons butter, plus a little extra for greasing
  • 2
    medium shallots, finely chopped
  • 1 12
    tablespoons all-purpose flour
  • 1
    cup heavy cream (double cream)
  • 6
    teaspoons keta salmon caviar, optional to garnish
  • 3
    sprigs fresh dill, to garnish
  • salt & freshly ground black pepper
  • 1
    fresh lemon, cut into 6 wedges


  • First of all, smear a little butter over the base of a large frying pan, then arrange the fillets in it.
  • Now slowly pour the Champagne over the salmon (it will foam quite a lot, but not to worry), then bring it to a simmer over a medium heat. Now spoon the Champagne over the top of the fillets before putting the lid on.
  • Gently poach the salmon, covered, for about 8-10 minutes. The tip of a knife inserted into the thickest part will show if it is cooked when you just ease the flesh back.
  • While the salmon is poaching, melt the butter in a medium saucepan and cook the shallots in it over a gentle heat for 5-6 minutes, until softened and golden but not browned.
  • When the salmon is cooked, carefully lift the fillets on to a warmed dish, cover them with foil and keep warm.
  • Next, add the flour to the buttery shallot juices, stir it in and cook for 1-2 minutes more.
  • Now gradually add the salmon poaching liquid to the pan, a little at a time, then blend in the cream, whisking until the sauce is smooth. Let it come to a simmer and cook for 1-2 minutes, then season with salt & pepper to taste.
  • Serve the salmon fillets on warmed plates with a little of the sauce spooned over and a teaspoon of keta (optional) and a sprig of dill on top, along with fresh lemon wedges and hand the rest of the sauce round in a warmed jug.
  • Very nice accompanied with fresh, shelled peas, or a green salad with plenty of cucumber and a lemony dressing.