INGREDIENTS
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8 salmon fillets, 6-8 ounces each
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1 teaspoon salt
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3/4 teaspoon pepper
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1/4 cup Chardonnay wine
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1/2 cup prepared horseradish, squeezed to remove excess moisture
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1/4 cup fresh breadcrumb
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1 shallot, minced
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1/2 cup Chardonnay wine
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1/2 cup heavy cream
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3 tablespoons lemon juice
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1 1/2 cups butter, 3 sticks, chilled, cut into small pieces
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1 tablespoon fresh parsley, finely chopped
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1 tablespoon fresh chives, diagonally sliced