For Salmon: Season the salmon with salt, fresh ground pepper and ground cumin. Sauté in a scant amount of olive oil and finish in the oven at 350 for about 10 minutes.

For the cous cous: Take 1 teaspoon of chopped garlic and sauté 1 ounce of whole butter. Add the cous cous (1/2 cup) to the pan and then add ½ cup white wine and ½ cup chicken stock. Simmer for 3-4 minutes. Remove from the flame and cover. Allow to rest for an additional 5 minutes. Adjust the seasoning to your taste and add diced red peppers and fresh peas.

For the sauce: Take 4 tablespoons chopped shallots and 3 cups white wine. Simmer until reduced to about ½ cup. Add ¼ cup heavy cream and continue to cook until thick. Remove from heat and whisk in ½ pound of whole butter (diced) and toasted chestnuts. Season to taste.