Seared Atlantic Salmon with Melted Leeks and Beurre Blanc

The beauty of this dish is the variety of textures. By searing the salmon on only one side, you will pair a crispy side with the near raw texture of the other side.

INGREDIENTS

For the Leeks
1 1/2	pounds of leeks
2	tablespoons butter
For the Beurre Blanc
1/4	Cup thinly sliced shallots
1	large thyme sprig
1	large parsley sprig
1	bay leaf
6	black peppercorns
2/3	cup dry white wine
1/3	cup champagne vinegar
1/4	cup heavy cream
8	ounces unsalted butter, cut into small chunks and chilled
2 to 3	tablespoon seafood/chicken stock
1	teaspoon minced chives
1	teaspoon minced tarragon
1	teaspoon minced chervil
1	teaspoon minced parsley
For the Salmon
4	6-ounce pieces of salmon fillet, skinned, pin bones removed
	Kosher salt
	White pepper
	Canola Oil

INSTRUCTIONS

For the leeks:
1.	This recipe only calls for the light green section of the leeks, but I use the whites as well; the darker green parts can be reserved for another use. Cut off the dark green leaves and remove and discard the outer tough layer. Cut the white and light green sections crosswise into 1/2-inch-thick rounds. (You should have approximately 4 cups.) Clean the rounds of any dirt.
2.	Lightly season the leek rounds with salt, then place in a vacuum bag in a single layer along with 2 tablespoons of butter. Vacuum seal, then cook in a 185 degree water bath for 60-90 minutes, until very tender.
For the Beurre Blanc Sauce:
1.	Put the shallots, thyme, parsley, bay leaf, and peppercorns in a medium sauce pan and add white wine and vinegar. Bring to boil over medium heat, then reduce the heat and simmer for about 20 minutes to reduce.
2.	To finish sauce, add the heavy cream to the reduction, place pan over medium heat, and summer to reduce the liquid by half. The sauce should be thick enough to coat the back of the spoon. Strain out solids and return to pan.
3.	Begin adding butter one piece at a time, whisking constantly to keep sauce emulsified; add each new piece of butter before the previous one has completely melted. The sauce should remain warm to the touch but never simmering.
For the Salmon:
1.	Season the skinned side of the salmon fillets with salt and pepper. Season the other side with salt only. Heat 1/8-inch of canola oil in a large skillet. When the oil is hot, place the fillet skinned side down in hot oil and cook one side only for about 5 minutes. The fish is done when the bottom is crisp and the fillet is cooked about half way up the flesh; the top should be rare.
To finish:
1.	Re-therm the leeks at 185 until warmed through.
2.	Gently warm beurre blanc and stir in chervil, parsley, tarragon, and chives.
3.	Divide the sauce among four plates. Using a spatula, place a layer of the the leeks in the center of each plate. Top with a salmon fillet.