Put the butter and the sugar in a frying pan and put it on a large fire. Add the shallots, pour in the wine and the veal or fish stock and add the kitchen herbs. Meanwhile, gently simmer the sauce on a low fire, uncovered, for fifteen to twenty minutes. Remove the herbs and season the sauce with salt, cayenne pepper and a little bit of lemon juice.
Season the salmon with salt and pepper. Meanwhile, fry in olive oil for two to three minutes on each side, not too hot. Arrange the salmon slices on hot plates and pour a little shallot sauce around them.
Serve with parsley potatoes or dry rice.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!