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SALMON WITH TRUFFLE CAVIAR

Preheat the oven to 425F.  Season the salmon fillets with salt and pepper.  Wrap each fillet individually in aluminum foil and place them in the oven for 10 minutes.  In a medium saucepan boil the Cognac and red wine hard until syrupy.  Remove the pan from the heat and whisk in the butter a little at a time, swirling the pan until it melts.  Stir in the truffle caviar or chopped truffles.  Season with salt and pepper.
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6 salmon fillets, about 2 lbs
1 tbsp Cognac
2 cups red wine (Zinfandel or Cabernet Sauvignon Bordeaux)
1 cup unsalted butter, diced  and softened
1/3 cup truffle caviar or fresh or canned truffles, chopped
salt and pepper
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Fish
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Chablis
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