Creamy Shallot Sauce with Salmon or steak

Ingredients
1 Tablespoon butter
2 shallots, finely chopped
1 shredded zucchini (optional)
1 T brandy
1/4 cup dry white wine
6T chicken stock
1/2 whipping cream
2 T olive oil
4 pieces of salmon fillet or steak
salt and ground pepper
fresh parsley, to garnish
place over pasta.

Directions
1. Melt the butter in a heavy saucepan over medium heat. Add the shallots (and zucchini) and cook for 1 minute, until softened
2. Add the brandy, if using, and the white wine. Stir well, then pour in the stock and bring to a boil. Continue to boil rapidly until the liquid has reduced by three- quarters, stirring occasionally.
3. Reduce the heat, then add the cream. Cook very gently for 4 minutes, until the sauce is slightly thickened. Keep the sauce warm over very low heat, stirring occasionally, while you cook the salmon or meat.
4. In a large, heavy frying pan heat the oil over medium high heat until very hot. Lightly season the salmon or meat and cook for 3- 4 minutes, or until the flesh is opaque and flakes easily when tested with the tip of sharp knife. For meat pan fry then broil for 6-8 minutes.
Arrange the fish or meat on warmed plates and pour the sauce over it. Garnish with parsley.