ROASTED SALMON WITH WHITE BUTTER SAUCE

5 1/2 # whole Salmon filleted

with skin on cut in 8

1 TBS Vegetable Oil

Sea Salt

pepper

4 TBS white wine vinegar

4 TBS dry white wine

2 shallots finely chopped

1 tsp crushed white peppercorns 8oz chilled butter cut into pieces

1/2 Lemon

Heat oven to 450*. Brush the skin side of the Salmon with the oil, and sprinkle with salt and pepper. Brush a large baking sheet with oil and place the fish on it skin side up. Roast the fish 8-10 minutes until the skin is crisp and the fish flakes easily. Transfer to a warm plate. Keep warm.

While the fish is roasting make the white butter sauce. Boil the vinegar, wine, shallots and peppercorns in a heavy sauce pan for 5-10 minutes until the liquid is reduced to 1 TBSP. Turn the heat down very low and wisk in the butter 1 piece at a time, moving pan on and off heat if necessary, so it forms a smooth sauce. Do not heat too much or it will melt to an oil. Strain the sauce. Squeeze 1 tsp lemon in the sauce. Stir. Taste for seasonings.

Serve as soon as possible. Serves 8.

My friend Pam Waters found this somewhere for one of my dinner parties.