Salmon with Choucroute and Gewurztraminer Sauce

• 1 tablespoon olive oil
• 1 red onion, thinly sliced
• 1 carrot, peeled and julienned
• 1 (16-ounce) jar sauerkraut, rinsed
• 1 cup Chicken Stock (p. 206)
• 1/4 cup white wine
• 1/2 teaspoon coarsely chopped whole juniper berries
• 1/2 teaspoon fresh thyme
• 1 bay leaf
• 1/4 teaspoon black pepper
• Snipped fresh chives, for garnish
• 1 cup Gewurztraminer (you can substitute Riesling or another Alsatian white wine)
• 2 tablespoons apple cider vinegar
• 2 tablespoons finely chopped shallots
• 4 tablespoons (1/2 stick) butter
• Pinch of salt
• 4 salmon fillets (about 6 ounces each)
• Salt and pepper
• 1 cup dry bread crumbs, mixed with 2 tablespoons chopped fresh parsley
• 2 tablespoons olive oil
• 1 tablespoon butter

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

olive oil, red onion, carrot, sauerkraut, chicken, white wine, whole juniper berries, thyme, bay leaf, black pepper, fresh chives, substitute riesling, apple cider vinegar, shallots, butter, salt, salmon, salt, bread crumbs, olive oil, butter

Taken from www.epicurious.com/recipes/food/views/salmon-with-choucroute-and-gewurztraminer-sauce-383516 (may not work)