Salmon for Louise

Directions

Dust 2 6 oz fillets of salmon with flour.

Shake off excess flour.

In a sauté pan, heat clarified butter.

Add fillets, and brown on one side; turn.

Add garlic, shallots, red peppers and chopped cilantro and mushrooms.

With fillets still in pan, deglaze with dry sherry.

Add fish stock. Reduce over hight heat for 2 to 3 minutes.

Add cream. Reduce until sauce thickens.

Remove salmon to heated serving plate.

To the sauce still in the pan, add 2 to 3 Tablespoons Madeira.

Cook only a minute more, long enough to evaporate the alcohol.

Lace salmon with sauce, garnish with a dollop of creme fraiche and a sprig of cilantro.