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1
Grease a 2-quart straight-sided saute pan with the butter.
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2
Add the Champagne, shallots, dill sprigs, chopped dill, and salt and pepper and bring to a boil.
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3
Reduce the heat to medium-low.
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4
Gently simmer for 5 minutes.
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5
Add the fish to the pan and spoon the poaching liquid over them.
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6
Cook uncovered until the salmon is firm and cooked through, about 10 minutes.
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7
(If the poaching liquid does not cover the fish, spoon the liquid over the fillets as they cook.)
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8
Using a slotted spatula, remove the fillets from the pan and blot excess liquid with a paper towel.
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9
Serve with the Champagne-Vanilla Sauce.
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10
In a saucepan, combine the shallots and Champagne.
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11
Scrape the vanilla seeds from the split pod into the pan and add the vanilla pod halves.
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12
Bring to a boil and cook until almost all liquid evaporates, about 6 minutes.
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13
Add the heavy cream, bring to a boil and simmer until cream thickens and coats the back of a spoon, and is reduced by nearly 50 percent in volume, about 3 minutes.
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14
Whisk in the butter until smooth and strain the sauce through a fine mesh strainer, pressing on the solids to extract as much liquid as possible.
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15
Season, to taste, with salt, pepper, and vinegar and serve immediately over fish or shellfish.
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16
Note: If sauce is made in advance, keep warm in a bain marie over barely simmering water.
