Sautéed Salmon in Round Barn Spumante Cream Sauce

• 1 tsp. olive oil
• Flour for dusting
• 8 oz. salmon fillet (thin slice)
• 1/2 c. heavy cream
• 1/2 c. Round Barn Artesia Spumante
• 1 tsp. chopped garlic
• 1 tsp. chopped shallot
• 1 tsp. fresh chopped tarragon
• Pinch salt & black pepper

1. Heat non-stick pan and lightly dust fish with flour.
2. Sear salmon slices lightly on both sides and remove from pan. Hold in oven at 200 degrees.
3. Discard excess grease and add garlic and shallots and brown lightly.
4. Add Round Barn Spumante (bring to boil), reduce to 2 tablespoons.
5. Add cream and bring to boil.
6. Reduce by 1/2 (cream will thicken).
7. Remove from heat, add tarragon and season to taste.
8. Spoon sauce on plate and place fish on top in fan shape.
9. Serve with asparagus and roasted red bliss potatoes.