4 6-8oz fillets King Salmon
1 Large Leek, washed and thinly sliced (white part only)
1 Carrot, cut into matchsticks
6 Tbl Butter, chilled
2 tsp Thyme, freshly minced
2 Bay leaves, broken in half
1c. American Riesling (or Riesling of choice)
Salt & Cracked Black Pepper
Preheat oven to 450*F.
Heat 1Tbl of the butter in an oven proof skillet and Sauté the carrots and leeks about 5 min. Take pan off heat and place fish skin side down in the skillet. Season the fish with the salt, pepper & fresh thyme, (reserve ½ tsp for the sauce). Place a bay leaf on each fillet and a pat of butter. (Reserve 1 Tbl of butter for the sauce) Pour the Riesling over the fish.
Place pan in the oven and bake for approximately 10-12 minutes depending on thickness of the fillet. Internal temperature of the fillet should be about 135*F.
When done, carefully remove the pan from the oven and transfer the fish, carrots, and leeks to a plate. Tent with foil to keep warm.
Place the pan on the stove over medium high heat. (Be very careful with the handle which is now very hot). Boil to reduce the remaining liquid down to approximately ¾ cup. Remove the bay leaves and add in reserved butter and thyme. Whisk until combined and serve over fish & vegetables.