Salmon With Peach Chutney And White Wine Sauce Recipe

Ingredients

4 (7 oz.) pieces salmon filet

2 tbsp. chopped shallots

1/2 c. white wine

1 c. fish stock

3/4 c. heavy cream

2 oz. butter to saute fish

Salt and pepper to taste

Some flour to coat fish

1 jar Jennivine Peach Chutney

Method

Sprinkle some salt and pepper on the fish and flour lightly.

Saute on one side for 3 minutes over medium heat and turn over for another 2 minutes until done.

To make sauce: Reduce the white wine and shallots until syrup consistency.

Add fish stock and let boil.

Then add cream and continue boiling until it thickens.

Adjust seasoning.

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