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Ingredients

• For the court-bouillon:
• 2 pints water
• 2 carrots, peeled and sliced
• 1 large onion, peeled and sliced
• 1 celery stick, sliced
• 2 cloves
• A few peppercorns
• 2 bay leaves
• 1 tablespoon salt
• 2 tablespoons white wine vinegar
• 2-pound piece of wild salmon, on the bone
• For the beurre blanc:
• 6 tablespoons white wine vinegar
• 1/4 cup water
• 4 shallots, peeled and very finely chopped
• Salt and white pepper
• 1 cup cold, unsalted butter, cut into cubes
• A squeeze of lemon juice

Description

Serious Eats