Salmon with leeks in butter sauce

3_07197 SALMON with LEEKS in BUTTER SAUCE INGREDIENTS for 4 PERSONS 800 g salmon, 2 papers, 2 onions, a sprig garnish (parsley, bay leaf, thyme), a bottle of dry white wine, 25 g salt, 800 g leeks, a teaspoon of freshly ground pepper.

For the sauce: 100 g shallots, 10 cl dry white wine, 20 cl of white wine vinegar, 250 g of butter, salt, pepper.

Prepare a court-bouillon: in a large saucepan pour 3 l of cold water, add the carrots and scraped clean, halved onions, bouquet garni, salt and a generous ground pepper.

Bring to a boil and simmer 30 minutes.

Let cool and stand with lid.

Immerse clean salmon in court-bouillon, bring to the boil again and simmer 25-30 minutes to fire.

Wash the leeks and cut them into rings; then boil for a few minutes in boiling salted water.

Drain carefully and tamponateli with kitchen paper.

In a tall Pan nonstick coating and melt the butter and sauté 8 minutes the leek, then Keep aside.

Prepare the sauce.

Peel the shallots and chop very finely.

Place the chopped shallots in a saucepan with the wine and vinegar and simmer at moderate heat, until the liquid is completely evaporated and rice will be in shallots puree.

In another saucepan, Bain-Marie, pour a tablespoon of boiling water and whisk to gradually worked 1/3 of the butter cut into small pieces, then stir the puree shallots, the rest of the butter, without stop working with the whisk, add salt and pepper.

Then remove from heat.

Drain the cooking liquid from salmon; remove the skin, split it in pieces and arrange in individual dishes.

Accompanied with leeks (if you wish you can also prepare potatoes with parsley steamed), then Tony sprayed with butter sauce.

Garnish with a few threads of scallion and serve eerba.