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1
Heat the olive oil in a large skillet over medium-high heat.
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2
Add the onion and carrot and cook, stirring, until just wilted.
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3
Stir in the sauerkraut, stock, wine, and seasonings.
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4
Bring to a simmer and cook, covered, about 15 minutes, then set aside, still covered, to keep warm.
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5
Combine the wine, vinegar, and shallots in a small saucepan and bring to a boil.
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6
Lower the heat and simmer gently until the liquid is reduced to 2-3 tablespoons.
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7
Gradually add butter, in small pieces, whisking constantly, until all the butter is incorporated.
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8
The sauce should be a shiny, creamy yellow.
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9
Add salt.
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10
Taste, and adjust seasonings.
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11
Season the salmon with salt and pepper and coat with the bread crumb mixture.
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12
Heat the olive oil in a wide skillet over medium-high heat.
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13
When it is very hot but not smoking, add the salmon, presentation side down.
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14
Lower the heat to medium, add the butter, and use a spatula to lift the salmon, to allow butter to run under each fillet.
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15
Cook until it is golden brown, about 3 minutes.
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16
Turn and cook about 3 more minutes, until salmon is just medium-rare.
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17
Cook a little longer if you like it more done, but not long enough to dry it out.
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18
Divide the choucroute among four plates, top with a piece of salmon, and drizzle the sauce around the fish.
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19
Garnish with chives.
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20
At Bayona, we use plain bread crumbs for this dish.
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21
But for a little more texture, try panko, Japanese bread crumbs (available at specialty markets and many grocery stores).
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22
Beurre blancs, or butter sauces, are known for breaking.
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23
Luckily its a cinch to repair them.
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24
To fix a broken beurre blanc, skim the butter off the top and reserve the separated part of the sauce.
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25
In a small clean saucepan, heat 1 tablespoon of water to a simmer and whisk in the reserved sauce.
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26
Over a very gentle heat, whisk in the butter, a bit at a time, and the reserved sauce base should pull together.
