serves 4

  • 120 g butter
  • 50 g cake flour
  • 3 shallots, finely chopped
  • 500 ml sparkling wine
  • 100 ml vegetable stock
  • 4 salmon fillets
  • 400 ml cream
  • 250 ml sparkling wine
  • salt and freshly ground black pepper
  • 200 g green grapes, halved
Let 50 g of butter soften. Mix cake flour into it to form a smooth paste. Keep to one side. Melt 20 g of butter in a pan and sauté shallots until light-coloured and translucent. Add 500 ml of sparkling wine and reduce by half. Add stock. Simmer for 5 minutes. Butter a large, flat pan. Put fish fillets on it and pour over the warm sparkling wine sauce. Poach for 5 minutes. Take fish out and keep warm. Pour sauce in which the fish was poached into a pot and slowly add butter and flour mixture. Cook for 10 minutes. Add cream and simmer for another 10 minutes until thickened. Add the 250 ml sparkling wine. Season with salt and black pepper. Melt the rest of the butter and sauté the grapes for about 5 minutes. Pour sauce over salmon and garnish with the fried grapes. To drink
Four Cousins’s lovely new pink sparkling wine.