2 pounds of salmon, bones and skin removed
1 shallot, minced
1⁄2 cup dry champagne
2 tablespoons champagne vinegar
1⁄2 cup heavy whipping cream
4 tablespoons unsalted butter, cut into small cubes
2 tablespoons dill
Freshly ground black pepper
Preheat oven to 300°.
Place the salmon on a parchment lined baking sheet. Drizzle with olive oil and season with kosher salt. Put into the oven and roast for 30 minutes for medium-rare salmon, 40 minutes for medium and 50 minutes for well done.
Place the shallot, champagne and vinegar in a small saucepot over medium heat. Once it begins to simmer, cook for 6-8 minutes or until the liquid has reduced by a third. Add the cream and continue to cook for another 8 minutes, stirring occasionally to ensure the cream does not brown on the bottom of the pot.
Reduce the burner to low and remove the pot from the heat. While whisking slowly, add the butter, making sure it fully melts between each addition. If the butter is not melting, set the pot over the heat for a minute. Continue until all the butter has been added. Season with salt and pepper to taste.
Place the salmon on a platter and spoon the champagne sauce over.
Garnish with dill leaves.