Ingredients:
1/4 teaspoon salt,
1/8 teaspoon black pepper
1 kg fresh salmon fillets cut into 4 pieces
1 tablespoon butter
3 tablespoons shallots, chopped
2 tablespoons dry white wine
3/4 cup chicken stock
1 tablespoon Dijon mustard
3/4 teaspoon cornflour
4 teaspoons fresh or 2 teaspoon dried tarragon

Method
1. Sprinkle 1/8 teaspoon salt and pepper over fish. Melt 1 1/2 teaspoons butter in a large non stick skillet over medium high heat. Add fish, and cook 7 minutes on each side or until fish flakes easily when tested with a fork. Remove from skillet and set aside and keep warm.
2. Melt 1 1/2 teaspoons of butter in skillet over medium high heat. Add the shallots, and sauté for 1 minute or until tender. Add wine, and cook for 30 seconds. Combine 1/8 teaspoon salt, broth, Dijon mustard, and cornstarch, and stir with a whisk. Add to skillet and bring to a boil
3. Reduce heat once to a boil, and simmer until reduced to 3/4 cup, about 1 minute. Spoon sauce over fish, and sprinkle with tarragon