- Portion size 6 servings
- 1 cup dry white wine
- 1 onion sliced
- 2 celery stalks sliced
- 6 sprigs parsley
- 2 bay leaves
- 1/2 lemon sliced
- 1 1/2 teaspoon dried tarragon
- 1 teaspoon black peppercorn
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 6 salmon fillets about 6 oz/175 g each
- 1/3 cup white wine vinegar
- 2 tablespoons shallots finely chopped
- 1 pinch white pepper
- 1 pinch black pepper
- 1/2 cup cold butter cut in small cubes
- 1 tablespoon whipping cream
- 1 tablespoon fresh chives chopped
- 1 tablespoon parsley chopped
In shallow Dutch oven or skillet large enough to hold fish in single layer, combine 6 cups (1.5 L) water, wine, onion, celery, parsley, bay leaves, lemon slices, tarragon, peppercorns, thyme and salt. Bring to boil. Simmer over medium heat for 20 minutes.
Add salmon to liquid. Cover and cook at bare simmer for 7 to 9 minutes or until fish flakes easily when tested. With slotted spatula, remove fish and keep warm. Strain, reserving liquid.
In saucepan, combine 1 cup (250 mL) of the reserved liquid, vinegar, shallots and pepper. Boil over high heat for 5 to 6 minutes or until reduced to 1/4 cup (50 mL).
Reduce heat to low; whisk in butter, 1 cube at a time, to thicken sauce. Whisk in cream. Serve over salmon. Garnish with chives.