Technical Stages :

• Butter a baking dish and sprinkle the bottom with chopped shallots and with the cleaned and minced mushroom stems.
• Put the slices of salmon and the whole cleaned mushroom caps on top.
• Season.
• Moisten with champagne and bake for 15 minutes in a warm oven .
• When finished, remove the salmon and peel off the skin. Remove also the mushroom caps. Keep warm.
• Pass the broth through a chinois or a fine sieve and reduce to 1/4 of its original volume.
• cremer and reduce again. Beat the sauce with 150 g butter cut in chunks.
• Arrange the salmon slices on a dish, put the mushroom caps around and coat with champagne sauce.