LT EASTER BREEZES OVERCAST - Salmon in Champagne sauce

`Light breezes from the east have brought overcast skies to hollywood beach. There may be showers by the afternoon but the water and air are comfortable

SALMON IN CHAMPAGNE SAUCE

Salmon fillets 4 - cut into long squares

Mushrooms , fresh 8 oz. ends trimmed and fine jullienne

Sea salt

Black pepper fresh ground

Butter - ¼ lb.

Shallots 5, minced fine

Champagne - 1 bottle

Eggs, 6 - yolks only

Heavy or whipping cream - 1 ½ cups

Saute the mushrooms slowly in ½ the butter and save covered,

when tender.

Use the same pan and the rest of the butter and saute the salmon for about 2 minutes at high heat

DEGLAZE SKILLET WITH CHAMPAGNE. Whisk together the egg yolks and heavy cream and at a very low heat bring to a boil. Add the shallots to the mushrooms. Season to taste with salt & pepper. Cook crème mixture until thickened and place on salmon with mushrooms . Place fish under broiler for a few seconds.

Serve on a bed of greens