Salmon in champagne

800 g fillet of salmon (chum salmon)

1 glass heavy cream

1 glass champagne

2 tbsp. vegetable oil

white pepper

salt

Cut fish fillets into serving pieces, pepper and salt and leave for half an hour.

Prepared fillet fry on high heat on a well-heated oil on each side for 2min.

Not reducing heat, pour over fish and champagne, cook for 2 minutes, then switch on a slow fire, add a little warmed cream, bring mixture to a boil.

Served salmon in champagne: dish sprinkle with a pinch of salt, pour a third of the sauce, top is laid out fish and pours the rest of the sauce.

This dish will surely decorate the Christmas table and will appeal to all.