- 2 tablespoons butter
- 1/4 cup minced shallots
- 1 tablespoon flour
- 3/4 cup white wine
- 3/4 cup vegetable stock, more if needed
- 1 bouquet garni (several sprigs fresh parsley, 1 dried bay leaf and 1 sprig fresh thyme, tied together)
- 6 (6-ounce) salmon fillets, deboned
- Salt and pepper, to taste
- 1/4 cup crème fraîche or heavy cream
- 2 tablespoons Dijon mustard, or to taste
- 1 tablespoon chopped fresh parsley
Preheat oven to 425° F.
Heat butter in a large sauté pan or frying pan over medium heat. Add shallots and cook until lightly golden brown. Whisk in flour and cook, stirring, for 1 minute. Add wine and bring to a boil, stirring constantly. Stir in vegetable stock and bring sauce to a boil. Add bouquet garni. Cover the pan and simmer over low heat, stirring occasionally, for 5 to 10 minutes, until sauce is thick and fragrant.
While sauce is simmering, place salmon fillets on a parchment-lined sheet pan and sprinkle with salt and pepper. Cook salmon in the oven until just cooked through, 8 to 10 minutes.
When salmon is almost ready, discard bouquet garni from the sauce, stir in crème fraîche and bring just to a simmer. Stir in mustard and parsley and remove the pan from the heat. (Mustard turns bitter when overcooked, so it should not be boiled; always add it towards the end of cooking.) Taste sauce and adjust seasonings.
Place salmon fillets on serving plates and spoon warm sauce over. Serve immediately.
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