• Gather all ingredients before starting the recipe.
• Pre heat oven to 325°F
• Place one half of the 1/2 bunch fresh dill sprigs on the bottom of an oven proof glass or oven proof dish, top with 1 lb salmon fillet.
  
• Add 5-6 whole pepper corn, 1/2 cup chicken stock, 1/2 cup dry white wine or champagne or sparkling dry white wine. Sprinkle 1 tbsp dried tarragon over the salmon and cover the salmon with the remaining dill.
  
• Cover fillet with parchment paper, place on a medium hot burner and bring the stock to a simmer. Place the oven proof dish in a 325°F pre heated oven and bake for 20 minutes or until the salmon flakes easily with a fork.
  
• Remove salmon to a platter and drain the poaching liquid into a sauce pan to use to make champagne cream sauce.

Champagne Cream Sauce

• Add whipping cream to poaching liquid, bring to a boil, then turn the heat down as low as possible and reduce the liquid by half. Remove from heat when done.

Serving

• Remove skin from fillet carefully,
• If serving cold, place in fridge covered with plastic wrap.
• If serving room temperature, serve on individual plates napped with the champagne cream sauce.