Filet Of Salmon With Stewed Leeks

• 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. creme fraiche
• 2 tbsp. chopped chervil, chives, or parsley
• 3 tbsp. olive oil
• 4 6-oz. salmon filets
• 1 small tomato, peeled, seeded, and diced

1. 1. 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.
2. 2. 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 creme fraiche, then add butter a few pieces at a time, whisking until smooth. Add chervil, cover, and keep warm.
3. 3. Heat oil in large skillet over medium heat. Saute 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.

butter, leeks, salt, white wine, shallot, crueme fraueeche, chervil, olive oil, salmon filets, tomato

Taken from www.epicurious.com/recipes/member/views/filet-of-salmon-with-stewed-leeks-52316801 (may not work)