Poached Salmon With Beurre Blanc

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James Beard


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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

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