Salmon in Champagne Sauce Recipe

• 1 whole (6-8 pound) Salmon, dressed
• 6 Shallots, minced
• 1 pound fresh Mushrooms, chopped, with 10 Mushroom caps reserved
• 1 (25.4-ounce) bottle Champagne or Sparkling Wine
• 1 tsp fresh Lemon juice
• 1-3/4 cups Heavy Cream
• 4 tbsp (1/2 stick) unsalted Butter
• Salt, to taste
• Black Pepper, freshly ground
• Bunches of Fresh Herbs, for garnish

• Take a large baking dish and layer it generously with butter.
• Place the salmon in it and then add the shallots and mushrooms.
• Pour champagne over the salmon, shallots and mushrooms.
• Bake the salmon for 45 minutes in an oven heated at 450 degrees F.
• Mix lemon juice in one cup of water and poach the mushroom caps. Drain out the liquid.
• Remove the salmon from the pan and take the shallot and mushroom gravy and heat it until it is reduced.
• To it add the heavy cream and boil until it is thick.
• Whisk in the butter and season with salt and pepper.
• Skin the salmon and pour the sauce over it.
• Before serving garnish with fresh herbs and poached mushroom caps.