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
