Preheat the oven to 250 degrees C. Place the salmon slices on a baking sheet on top of sea salt, skin side up.
Lightly season the surface with salt and cayenne pepper.
Bake in the oven for 5-8 minutes. The goal is that the fish remains reddish on the inside.
Prepare the sauce: melt the butter in a pot and simmer the shallots in it for a while.
Add wine, fish stock and orange juice.
Boil until half is left.
Mix in the sour cream with a hand mixer and bring to a boil.
Whisk in the whipped cream and season with salt, white pepper and chives.
