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Recipe by: Chef John V., A Good Cooking Recipe!
Serving size: 2
Preparation time: about 30 minutes
1/4 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped celery
1 quart water
½ cup dry white wine, or ¼ cup vinegar
2 slices lemon
2 parsley stems
2 tsp. salt
1 bay leaf, small
2 tablespoons butter
2 salmon filets, center cut, skinless and boneless---about 7 ounces each
1 Tbsp. finely chopped shallots
1/2 cup dry white wine
2 tsp. cider vinegar
1 tbsp. water
4 Tbsp. heavy cream
1/4 lb. + 2 Tbsp. unsalted butter, room temperature, cut into 8 pieces
½ tsp. salt
1 pinch finely ground white pepper
1 Tbsp. fresh chopped chives
In a large stainless steel or non-stick skillet add the vegetables, water, wine and seasonings and simmer 10 minutes.
Butter a casserole dish and add the salmon filets, pour the hot liquid over the salmon straining it.
Place the casserole on low heat, cover with parchment paper and the casserole cover. Simmer gently about eight minutes.
Remove the salmon carefully and drain well, and serve hot with your favorite sauce or try the following recipe for beurre blanc.
In a non-reactive sauce pan combine the shallots, wine, cider vinegar, water and bring to a boil, reduce the heat to medium and cook till most of the liquid has been reduced, (there should be about 1Tbsp. + 1 tsp. of reduction remaining) then add the heavy cream and reduce by half, (now about 4 ounces remains) remove from the heat and swirl or whisk in the butter several pieces at a time, occasionally returning the pan to the heat to re-warm the mixture if needed, DO NOT BOIL! Have some ice to quick chill the sauce incase it gets too hot and starts to separate. Adjust the seasoning to taste with salt and pepper and swirl in the chives.
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