Salmon for Louise

• 12 ounces salmon fillets
• 1/4 cup ghee (clarified butter)
• 1/2 teaspoon garlic minced
• 1/2 teaspoon shallots minced
• 2 tablespoons sweet red bell peppers roasted
• 1 teaspoon cilantro chopped
• 1/4 cup sherry dry
• 1/4 cup fish stock
• 1/4 cup cream
• 2 tablespoons madeira wine

1. Dust 2 6 oz fillets of salmon with flour.
2. Shake off excess flour.
3. In a saute pan, heat clarified butter.
4. Add fillets, and brown on one side; turn.
5. Add garlic, shallots, red peppers and chopped cilantro and mushrooms.
6. With fillets still in pan, deglaze with dry sherry.
7. Add fish stock.
8. Reduce over hight heat for 2 to 3 minutes.
9. Add cream.
10. Reduce until sauce thickens.
11. Remove salmon to heated serving plate.
12. To the sauce still in the pan, add 2 to 3 Tablespoons Madeira.
13. Cook only a minute more, long enough to evaporate the alcohol.
14. Lace salmon with sauce, garnish with a dollop of creme fraiche and a sprig of cilantro.

salmon, ghee, garlic, shallots, sweet red bell peppers, cilantro, sherry dry, fish stock, cream, madeira wine

Taken from recipeland.com/recipe/v/salmon-for-louise-42747 (may not work)