For salmon filet:
Pre heat oven to 250°. Season salmon with salt and pepper. Roast in oven for approx. 25 minutes, until opaque on outside with a slight pinkish center.
For cabbage compote:
Simmer for approximately 20 – 30 minutes. Add apples and chestnuts 5 minutes from being done.
For red wine butter sauce:
In pan, reduced shallots, Pinot, fish stock, clam juice, thyme and bay leaf to about 1/3 original volume. Add cream and bring to boil and then reduce to a simmer, whisk butter slowly. Season with salt. Strain through a fine mesh strainer. Hold the sauce in a warm water bath. Add the chives just before serving.
Place cabbage compote on plate. Place Salmon filet on top of cabbage and drizzle sauce over top.