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1
Place the salmon fillets on a board and working with a very sharp knife that's held almost parallel to the board, cut them into 12 thin slices.
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2
Divide the sea salt evenly over the slices of salmon and reserve.
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3
Place 1 tablespoon of the butter in a small, heavy saucepan.
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4
Melt over medium-low heat.
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5
Add the shallots and cook for 1 minute.
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6
Cut out the white bulb of the fennel and cut it into tiny dice.
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7
You need 1 cup of diced fennel; if any of the bulb is left over, save it for another use.
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8
Reserve 4 teaspoons of the frilly green leaf at the other end of the fennel.
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9
Add the cup of diced fennel to the sauce pan and stir well to coat with the butter.
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10
Add the wine and the vinegar to the sauce pan.
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11
Reduce over high heat, until just a small amount of liquid remains ( a teaspoon or so).
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12
Moving the pan on and off the heat as required, start incorporating the remaining 10 tablespoons of butter, 1 tablespoon at a time, beating with a broad wooden spoon.
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13
The sauce should be smooth, creamy, and medium-thick.
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14
Taste for seasoning.
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15
While finishing the sauce, steam the salmon slices: Place them on a buttered steamer rack and cook them over barely simmering water until just done (approximately 3-6 minutes).
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16
They should retain just a trace of red at the center.
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17
Remove and divide among 4 dinner plates stacking them on steamed fennel pieces.
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18
Pour the sauce around the fillets on each plate and garnish with the reserved fennel leaves.
