Poached Salmon with Beurre Blanc | James Beard Foundation

Ingredients

• 3-pound piece filleted salmon
• 2 pounds fish bones and heads
• 2 bay leaves
• 1 onion, stuck with cloves
• 1 to 2 stalks celery
• 1 1/2 tablespoons salt
• 1 teaspoon peppercorns
• 1/2 teaspoon thyme
• 1/2 teaspoon tarragon
• 1/2 cup vinegar
• 2 cups white wine or dry vermouth
• 1/4 cup white wine
• 1/4 cup wine vinegar
• 1 tablespoon chopped shallots or onions
• 1/4 teaspoon salt
• Freshly ground black pepper
• 3 sticks chilled butter, cut into 24 pieces