Simmer for a few minutes, stirring from time to time.
Add the white wine. Reduce to half.
Add the cream. Stir and cook gently for 5 minutes. The mixture should be well combined.
Meanwhile, poach the salmon in a vegetable stock.
Add the herbs. Stir. Season with salt and pepper.
When serving, top the salmon fillets with sauce.
Tip:
After the fish fillets have been poached in the broth, it becomes fish stock. It may be kept in the freezer and used as a base for fish soups or for sauces served with fish and seafood (Bonne Femme sauce, Dugléré sauce, etc.).