Crispy Salmon with leek sauce

Ingredients

Salmon fillets, skin on.
Lemon.
1 leek, finely chopped.
½ onion, finely chopped.
125ml white wine.
30ml white wine vinegar.
Additional vinegar.
30g butter.
30ml olive oil.
Paprika.

Method

Begin by making the sauce.
Sweat leeks and onion in a covered pan with butter over low heat for 15 minutes, stirring occasionally.
Add wine and vinegar, sauté for a further 2 min.
Remove from heat.
Puree.
Force puree through fine sieve.
Season with salt, pepper, paprika and additional vinegar, if necessary.
Add water to correct consistency.
Place sauce aside.
Carefully bone salmon fillets.
Lightly score skin, season skin side of fillets with generous salt and a touch of pepper.
Prepare a wash of 1/3 lemon juice, 2/3 water, seasoned well.
In a heavy based pan over moderate heat, fry salmon fillets skin down with olive oil for 5 – 7 minutes, until skin in crispy.
Brush underside of fillets with wash on occasion.
Warm sauce.
Reduce heat, cook fillets a further 1 – 2 minutes (to taste) and serve with sauce.