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1
In a saucepan, place one tablespoon of the butter, a quarter cup of the shallots, the onions, celery and carrots.
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2
Cook, stirring, for one minute over a medium-high flame.
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3
Chop the fish bones and head coarsely and add them to the pan.
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4
Cook and stir for two minutes.
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5
Pour three cups of the wine and the water into the pan, then add the bay leaf, thyme and parsley.
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6
Reduce the cooking liquid for 45 minutes over a medium-low flame, or until it reaches about one cup.
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7
Strain the broth into a pan.
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8
Discard the vegetables.
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9
Select a pan large enough to hold the fish in one layer.
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10
Rub the bottom of the dish with a half teaspoon of butter and sprinkle the remaining shallots over the bottom of the pan.
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11
Arrange the fish, skin side down, in the pan.
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12
Sprinkle with salt and pepper generously.
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13
Add the remaining half cup of wine and fish broth.
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14
Dot the fish with one tablespoon of the butter.
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15
Place the pan over a medium-high flame and cook, covered, for about 90 seconds, flip the fillets gently and cook another 90 seconds (cooking time may vary with thickness of the fish).
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16
The salmon should be just barely cooked in the center; do not overcook.
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17
Transfer the fish to a serving dish, cover with foil and keep it warm.
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18
Over a high flame, reduce the cooking liquid to about one cup.
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19
Strain it through a fine sieve and into a saucepan.
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20
Swirl in the remaining butter and, while hot, spoon the sauce over the fish.
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21
Serve immediately.
