Filled Salmon Slices with Champagne Sauce and Long Grain Rice

Cut a pocket lengthwise in each fillet, not cutting all the way through at the ends and bottom. For thin fillets, place two on top of each other if desired.

Preheat oven to 180 °C.

For the filling, put shallots, bread, mushrooms, parsley, cream and egg in a suitable bowl, mix everything together well, season. Fill the stuffing into the fish fillets.

Butter the baking dish, pour the champagne and fill the fish fillets so that the filling does not fall out. Put the dish in the middle of the oven and cook for about twenty minutes.

For the sauce, finely chop the mushrooms and sauté them in butter together with the shallot. Extinguish with champagne and water and simmer on low heat for ten to fifteen min (should boil by about a third). Finally, add the crème fraîche, stirring to bring to the boil one more time, season to taste.

Arrange the fish, garnish with parsley, bring the sauce to the table.

Serve with long grain rice.

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