Salmon and Black Rice

Salmon, black rice and a very nice and simple white wine sauce. The recipe is from the Teubner Handbuch Saucen but it’s pretty basic stuff. The point is to fry shallots in butter some minutes then deglaze with Noilly Prat. Reduce again then add white wine and fish stock (vegetable stock will work, too). Reduce, reduce, reduce to the max :) Just before serving add cream, cook again for two minutes and stir in whipped cream to get to a more creamy texture. This is awesome stuff and I guess in my next life I am gonna become a saucier. The black rice I discovered in the pantry recently makes for some nice contrast.