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1
For the sauce, melt 10g/ 1/4oz of the butter in a saucepan, add the shallot and cook, without colouring, until softened.
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2
Add the 120ml/4fl oz of champagne and boil for 2 minutes, then add the stock and sugar.
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3
Boil rapidly until reduced by three-quarters.
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4
Add half the cream, bring to the boil and reduce until the sauce is thick enough to coat the back of the spoon.
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5
Meanwhile, prepare the salmon escalopes.
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6
Remove any bones from the fillet with tweezers or by trapping them between the point of a small, sharp knife and your thumb.
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7
Then, with a large filleting knife or carving knife, cut the salmon into 12 slices about 5mm/ 1/4in thick, holding the knife at a 45-degree angle to the fillet and cutting at a slant down towards the skin.
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8
This will give you wider slices.
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9
Brush each escalope with a little of the oil, season lightly with salt and then put them on a lightly oiled baking tray.
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10
Preheat the grill to high.
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11
For the sauce, whisk the remaining cream with the 1 tablespoon of champagne and 2tsp of the chopped chives until it forms soft peaks.
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12
Set aside.
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13
To finish the dish, grill the salmon escalopes for about 1 minute, then put them on four warmed plates.
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14
Bring the reduced sauce to the boil, whisk in the remaining butter, then the whipped cream mixture and pour around the salmon.
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15
Sprinkle with the remaining chives and serve immediately, while the sauce is still foaming.
