- 1 shallot, minced
- thyme
- parsley
- 1/2 bay leaf
- 3 peppercorns
- 1/3 cup dry white wine
- 3 tbsp champagne vinegar
- 2 tbsp heavy cream
- 4 oz. butter, cut in pieces
- chicken stock
- 2 salmon filets,
- kosher salt and white pepper
- canola oil
- Put the shallots, 1/4 tsp dry thyme, 1 tbsp parsley, 1/2 bay leaf, and then peppercorns in a saucepan with the white wine and vinegar.
- Bring to a boil, reduce the heat and simmer until the liquid is reduced to 1 tbsp.
- Add the heavy cream and simmer to reduce by half. Begin adding the butter, one piece at a time, whisking. Keep warm, but do not simmer. Stir in 2 tbsp chicken stock.
- Let the salmon stand at room temperature for 15 minutes.
- Season the fish on both sides with salt and white pepper.
- Heat 1/8th of an inch of canola oil in a large non-stick pan. When it is hot, place the salmon in the pan skin side down for about 6 minutes.
- Turn on its other side for about 1 minute.
- Serve with the sauce.