• 2 C. dry white wine
• 1/4 C. white wine vinegar
• 14 C. water
• 1/4 C. chopped shallots
• 1/3 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. saffron threads
• 6 salmon filets (about 6 oz. each), skinned
• 1/2 C. butter, cut into Tbs.-size pieces
• Red or golden caviar (optional)

In a skillet large enough to accommodate all the salmon, place wine, vinegar, water, shallots, salt, pepper, and saffron and simmer, covered, for 10 minutes. Place salmon in liquid in 1 layer, cover, and cool for 7 minutes. Remove salmon and cover with foil.

Boil poaching liquid rapidly until only 1/2 C. remains. Strain into small saucepan. Bring to boil and whisk in butter, 1 piece at a time. After all butter has been incorporated, cook only until creamy (about 2 minutes). Serve sauce over salmon and garnish with caviar, if used.

Yield: 6 servings