Salmon with Champagne Sauce

Ingredients:

Fish and sauce

• 2 tbsp. l. olive oil
• 1 large shallot, finely chopped
• 1 (750 ml) bottle of brut champagne
• 2 teaspoons lemon juice
• 2 sprigs fresh parsley, plus more for garnish
• 700 g salmon fillet
• 1/2 cup heavy cream
• 1 tbsp. white sauce mixes
• Lemon slices for decoration

Arugula salad

• 230 g of arugula
• 1 liter grape tomatoes, each cut in half
• 120 g canned corn, 1/2 cup
• 3 tablespoons olive oil and vinegar
• Parmesan shavings, for garnish

Preparation:

1. In a large, wide skillet, heat the olive oil over medium-high heat. Add the shallots and sauté until softened, 1 to 2 minutes.
2. Add champagne, lemon juice, and parsley to the pan. Bring to a boil and reduce heat to a simmer.
3. Add the fillets to the liquid, cover, and simmer for 3-4 minutes or until cooked through. Transfer the fish to a plate. Do not discard the liquid from the pan.
4. Pour 1/2 cup of the liquid into a small saucepan and place over medium heat. Add the cream and bring to a boil. Reduce the heat to a simmer and whisk in the white sauce mixture. Stir constantly for 1 minute. Return the fish to the liquid in the pan to reheat gently.
5. Transfer the salmon to a serving bowl, pour over the sauce and garnish with lemon and parsley.
6. For the salad Combine arugula, tomatoes, corn, and dressing. Sprinkle with Parmesan cheese.