DAILY DINNERS

First make the sauce: place the stock, 120ml champagne, the sugar, butter, half the cream and a pinch of salt in a pan. Bring to the boil and boil rapidly until reduced to about 120ml.

Meanwhile, prepare the salmon escalopes. Remove any bones from the fillet with tweezers. Using a large filleting knife or carving knife, cut the salmon into 12 slices, about 5mm thick, holding the knife at a 45 degree angle to the fillet and cutting at a slant, down towards the skin. This will give you wider slices. Brush each escalope with a little oil, season lightly with salt and place on a lightly oiled baking sheet.

Preheat the grill to high. Whisk the remaining cream with a tablespoon of champagne until it forms soft peaks and add to the sauce with two teaspoons of the snipped chives; set aside.

To finish the dish, grill the salmon escalopes for about 1 minute on each side, then divide them between four warmed plates. Bring the reduced sauce back to the boil, then pour around the salmon. Sprinkle with the remaining chives. Serve while the sauce is still foaming.