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1
Preheat the oven to 500 degrees F.
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2
In a small saucepan, melt 2 tablespoons of the butter.
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3
Add shallots and saute 1 minute.
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4
Season with a pinch of salt.
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5
Add lemon juice, wine, stock and cream.
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6
Simmer over medium heat for 3 to 4 minutes, until reduced to about 2 tablespoons.
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7
Lower the heat and whisk in the remaining butter 1 tablespoon at a time, adding each piece when the previous one is almost melted.
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8
Add hot sauce and season with salt and pepper to taste.
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9
Strain the sauce through a fine sieve, into a bowl.
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10
Cover to keep warm until ready to serve.
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11
Mix together the mustard powder, salt, and pepper.
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12
Brush the top of the salmon fillets with the melted butter.
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13
Season both sides with the mustard mixture and set aside.
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14
Put the soaked shingles in the oven, directly on the racks, for about 3 to 5 minutes until the wood is lightly browned on top.
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15
Carefully take the shingles out of the oven and place them on a heat-proof surface.
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16
Turn on the oven broiler.
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17
Immediately brush the shingles with a thin layer of olive oil and lay the salmon fillets, skinned side down, on the browned side of each shingle.
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18
Place the shingles under the broiler and cook the fish for about 5 to 7 minutes, until firm but not dry.
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19
Remove the fillets to a platter or serve directly from the shingles.
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20
Just before serving, stir the parsley and grated eggs into the reserved warm egg sauce.
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21
Fold in chives and caviar if using.
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22
Top the fillets with the egg sauce and a sprinkling of chives, and a dollop of caviar if using.
