flour the salmon. In a large skillet, heat the
oil, add the salmon and sauté over moderate
heat until golden, turning once about 3 minutes
per side. Set the salmon aside and discard the
oil from the pan. Add the butter, wine, salt
and pepper and bring to a simmer. Add the mustard,
fish stock and lemon juice. Simmer over moderately
high heat 5 minutes.
add the cream stirring constantly and simmer
until slightly thickened about 5 minutes. Add
the salmon to the sauce and simmer until the
fish is well coated and the sauce is reduced
to 1/3 cup about 3 minutes longer.
a spatula, carefully transfer the fillets to
serving plates. Strain the sauce, spoon a little
over each fillet and serve the remainder in