Escalope of Salmon with Chanterelles

Serve : 1 portion. Add 25g of butter to a small saute pan. Add chanterelles and shallots, cover with a lid and sweat for a few minutes. Make a space for the salmon in the pan, add wine and fish stock. Poach for 4-5 minutes, take out fish and keep warm. Reduce cooking liquid by two thirds, take out mushrooms. Cut butter into small cubes and whisk in to make sauce. Add lemon juice abd peas. Return mushrooms, add broad beans and peas, check seasoning. Place salmon on plate with sauce to the side.