Fresh Salmon fillet - 6/8oz fillets
Water - 2 quarts
Celery - 2 stalks
Onion - 1 small chopped
Peppercorns - 1 tsp

Heavy cream - 1 pint
Butter - 2 tbsp
Flour - 2 tbsp
White pepper - ¼ tsp
White wine - 6oz
Fresh dill - 2 tbsp chopped
Tomato paste - 1 tbsp
Garlic - 1 clove
Shallots - 2 tbsp
Fish or chicken stock - ¼ cup

Combine water, celery, onion, and peppercorns in poaching pan. Bring to a low boil. Place fish in poaching pan and cook to desired doneness. (Internal temperature 130° = medium rare, 140° = medium).

In a separate pan melt butter. Remove 1 tbsp melted butter and combine with flour to make roux. Slowly sauté shallots until soft. De-glaze with white wine. Add fish stock and bring to a low boil. Add slowly; cream, tomato, fresh dill, garlic and pepper. Stir constantly. Reduce and thicken with flour mix. Serve with desired side dishes.