The bot tartare sauce makes an interesting change from Hollandaise.The sauce is made while the salmon fillets are cooking in the oven.
Ingredients:


4 salmon fillets,skin and bones removed
1/2 cup dry white wine or dry vermouth

For the Sauce:

3 tablespoons butter
1/2 cup finely chopped green onions
2 tablespoons finely chopped cornichons(sour pickles)
2 teaspoons capers
1/2 cup Crème Fraîche
1 tablespoon Dijon mustard
4 tablespoons Italian parsley,chopped
salt and freshly ground black pepper to taste.

Cooking Method:
Preheat the oven to 350°F(177°C). Arrange the salmon fillets in one layer in a baking sheet in which it fits snugly without overlapping.Warm the wine or vermouth in a small(non-corrodable) saucepan;pour over the salmon.cover the dish tightly with foil and bake in the preheated oven for 15 minutes.
Sauté the green onions in butter until wilted;add the cornichons and capers.Remove from the heat.Take the salmon dish out of the oven;remove the salmon to a plate,cover loosely with the foil,and put back in the turned-off oven while you finish the sauce.
Pour the salmon cooking liquid into the pan with the green onions and capers,turn heat up to high and reduce to 1/4 cup.Add the mustard and creme fraîche and continue to cook over high heat until the sauce thickens slightly.season to taste with salt and pepper.Stir in the parsley.
Place the salmon fillets on warmed plates;spoon the sauce around and serve