4 (7 oz.) Salmon Filets
1/2 cup Cedar Creek Unoaked Chardonnay
1 cup Fish Stock
2 Tbsp Chopped Shallots
2 oz. Butter for fish
11 oz. Peach Chutney
Enough Flour to cover fish (All Purpose)
Salt & Pepper to taste

Salt & pepper the fish and flour lightly.

At medium heat, pan fry skin side in butter for 3 minutes. Turn over and fry other side for 2 minutes. Use spatula to take skin off before serving. Remove any dark Salmon from underneath the skin.

Mix shallots with white wine, heat to a rolling boil and reduce until mix sticks to spoon (syrupy).
Add fish stock and let boil.
Reduce heat and add cream, heat to slow boil until thickened. Bring up to a slow boil, only 30-60 seconds.)
Pour sauce over fish and top with chutney.