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SALMON IN CHAMPAGNE SAUCE
Preheat the oven to 350F. Season inside the salmon with salt and pepper. Cover the head and tail with aluminum foil. Place the shallots and mushrooms in the bottom of a large foil-lined roasting pan and place the salmon on top. Dot the salmon with the butter and pour in half the Champagne. Season with salt and pepper. Cover with aluminum foil and roast for 15 minutes per pound. Add the remaining champagne if the mixture becomes dry. The fish should flake easily along the backbone when it╒s cooked. If not, continue cooking longer. Remove the fish from the oven and with a paring knife remove the skin. Place the salmon on a serving platter. Strain the sauce from the roasting pan into a saucepan and bring to a boil. In a small bowl whisk together the egg yolks and crÅme fraöche. Remove the sauce from the heat and whisk in the cream mixture. Season with salt and pepper. Spoon some of the sauce over the fish before serving and serve the remaining sauce in a gravy boat.
