Salmon for Louise

Directions

1. 1
   Dust 2 6 oz fillets of salmon with flour.
2. 2
   Shake off excess flour.
3. 3
   In a saute pan, heat clarified butter.
4. 4
   Add fillets, and brown on one side; turn.
5. 5
   Add garlic, shallots, red peppers and chopped cilantro and mushrooms.
6. 6
   With fillets still in pan, deglaze with dry sherry.
7. 7
   Add fish stock.
8. 8
   Reduce over hight heat for 2 to 3 minutes.
9. 9
   Add cream.
10. 10
    Reduce until sauce thickens.
11. 11
    Remove salmon to heated serving plate.
12. 12
    To the sauce still in the pan, add 2 to 3 Tablespoons Madeira.
13. 13
    Cook only a minute more, long enough to evaporate the alcohol.
14. 14
    Lace salmon with sauce, garnish with a dollop of creme fraiche and a sprig of cilantro.