Parisian Salmon

Preparation:

Preparation: Grease a baking dish with butter and arrange the slices of salmon; season them with salt and ground pepper. Pour over the white wine, then the cream, sprinkle with chopped shallots and finely chopped chives. Spray with Pernod. Turn on the oven at 180 degrees. Place in the oven and cook covered with aluminum foil for 20 minutes. Remove the container from the oven, remove the skin from the slices and place them in a serving dish, cover and keep warm. Sieve the cooking sauce, bring it to a slow boil, transfer it into a saucepan then, away from the heat, add the cold butter cut into strips, one at a time, beating well with a whisk. When the sauce is well bound and smooth, veil the surface of the salmon slices with it and serve immediately.