* See Fish Fume, and Crayfish Tail Salad recipe. White Wine Sauce: ================= In a saute pan heat the butter, then add the shallots, and mushrooms. Cook briefly for about two minutes. Add the wine and 1 cup of fish fume, cook about 5 minutes more. Add cream to thicken (sauce should be more white than gray). Reduce for 20 minutes, then strain through chinois. Reduce again for 3 - 4 minutes more. Sauce should be thick enough to coat a spoon. Whip, add salt and pepper and reserve. Fish: ===== Slice the salmon from the boned fish at an angle, about 1 to 1 1/2 inches thick. Pound the filets thin under a dampened plastic paper and store in parchment paper until ready to cook. Salt the salmon lightly inside and out. In a non-stick pan, heat 2 tablespoons of butter. When the butter is hot, take the pan off the heat, place the salmon in the pan, return the pan to heat, and cook briefly (three to four minutes.) Remove from heat, turn once, and place back on the heat. Cook for three or four minutes more. Take the pan off of the heat and turn the salmon one last time for the "cool side" to absorb some of the juices. To serve, spoon sauce into a pool on a serving plate, place salad in center of the plate, and arrange salmon on the salad. Garnish with red basil leaves. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip