|Boiling the leeks
|Start of the beurre blanc sauce, simmering shallots, bay leaf, thyme, parsley, peppercorns in white wine vinegar and white wine
|Incorporating butter to sauce, cream has already been added
|Seasoned salmon, skin side
|Finished beurre blanc with fresh herbs added
|Finished salmon with crispy skin but rare on top
|Ready to eat!
|All done, close up