This recipe came from Aux Tonneaux des Halles, where Patrick Fabre served us this modern French bistro creation.
- 14 tbsp. butter
- 8 leeks, trimmed, cleaned, and chopped
- Salt and freshly ground white pepper
- 1⁄2 cup dry white wine
- 1 shallot, peeled and minced
- 3 tbsp. crème fraîche
- 2 tbsp. chopped chervil, chives, or parsley
- 3 tbsp. olive oil
- 4 (6-oz.) salmon filets
- 1 small tomato, peeled, seeded, and diced
- Melt 2 tbsp. of the butter in a medium pot over medium-low heat. Add leeks, season to taste with salt and pepper, cover, and cook, stirring often, until soft, about 20 minutes.
- Meanwhile, cut remaining butter into small pieces and set aside. Put wine and shallots into a small pan and boil over high heat until reduced by two-thirds, 3–4 minutes. Reduce heat to low; whisk in crème fraîche, then add butter a few pieces at a time, whisking until smooth. Add chervil, cover, and keep warm.
- Heat oil in large skillet over medium heat. Sauté salmon until cooked through, turning once, about 5 minutes per side. Season to taste with salt and pepper. Serve over leeks, drizzled with the sauce. Garnish with tomatoes.