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4 (7 oz.) pieces fresh Salmon Fillets
2 Tbsp. chopped shallots
1 cup heavy cream
1/2 cup Fish Stock
2 oz. butter to saute fish
Salt and pepper to taste
Some flour to coat fish
1 jar Jennivine's Peach Chutney

Sprinkle some salt and pepper on the fish and flour lightly. Saute on one side for 3 minutes over medium heat and turn over for another 2 minutes until done.

To make the sauce: Reduce the white wine and shallots until syrup consistency. Add Fish Stock and let boil. Add cream and continue boiling until it thickens. Adjust seasoning.

To Serve: Pour sauce on a warm plate and place the Salmon Fillet on top of the sauce. Top the whole dish with one tablespoon of Jennivine's Peach Chutney.

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