Grilled Salmon au Cabernet

Seafood

20 oz Atlantic or Norwegian salmon
8 slices of thin smoked bacon
1 L burgundy
8 oz unsalted butter
8 shallots

Reduce one liter of cooking burgundy wine with 4 diced shallots and a pinch of sugar.

When reduced to a syrup, incorporate 8 oz softened butter with a wisk.

Season to taste and stain.

Keep warm in a double broiler.

For serving, present the sauce in a cup as a dip.