Braising in Riesling

• skin the salmon;
• make small incisions in the fish and insert small pieces of unsmoked fatty bacon to keep it moist; 
• place the salmon on a bed of onions, season with salt and pepper; brush with butter; 
• pour on the white wine; add a bouquet garni (parsley, thyme, bay leaf); 
• cover and braise over low heat for about 30 minutes, basting often; 
• place the fish on a serving platter and keep hot.

Sauce

1. strain the cooking liquid; 
2. melt 2 tbsp. butter; add 1 tbsp. flour; 
3. blend in the cooking liquid and 65 ml (1/4 cup) heavy cream (35%);
4. cook until thickened; pour into a sauce boat and serve.