Ingredients
(for 4 persons)
3.3 lb salmon
3.5 oz butter
1 cup dry white wine
1/2 cup pickle brine
1 bunch parsley (finely chopped)
1 bay leaf

For the sauce:
1 bunch parsley
1 shallot (finely chopped)
1/2 cup dry white wine
1 cup fish stock
7 oz butter, cut into pieces
salt, pepper

directions

Cut salmon into pieces.

Melt butter over low heat. Add white wine, pickle brine, parsley and bay leaf. Bring to boil. Put salmon pieces into the pot, cover and simmer over low heat.

Drain and keep the stock.

Keep salmon on warm pan.

For the sauce, blanch parsley, drain, rinse with cold water and chop finely.

Sauté chopped shallot in white wine until the wine has evaporated. Add fish stock and boil down to half.

Take off heat, stir in butter, season to taste with salt and pepper. Add parsley shortly before serving.

Coat salmon pieces with sauce and serve with boiled or mashed potatoes.