1 cup dry white wine
1 large shallot, thinly sliced
1/3 cup white wine vinegar
2 tablespoons heavy cream
7 tablespoons butter, diced, chilled
2 teaspoons finely chopped fresh chives
Salt and freshly ground black pepper
6 1/2 ounces fresh fava beans (after their removal from pod)
Four 5 1/2-ounce salmon fillets, skin-on
4 tablespoons olive oil
1 garlic clove, peeled, crushed
1/3 cup water
2 tablespoons butter
In a saucepan, combine the white wine, shallots, and vinegar and simmer until reduced to a glaze. Do not allow to color. Before the liquid evaporates, add the cream and remove the pan from the heat. Whisk in the diced butter, piece by piece, until all the butter has melted and emulsified with the wine-vinegar reduction.
Strain the beurre blance through a fine sieve and stir in the chives. Season with salt and pepper and keep warm.
In a saucepan of boiling water, blanch the fava beans for 30 seconds, then refresh them immediately in a bowl of ice-cold water and remove the skins.
Heat a non-stick frying pan over medium-high heat. Add 2 tablespoons of the oil then add the salmon, skin-side down, and cook for 2 to 3 minutes, or until the skin is crispy. Turn the salmon over and cook for a further 2 minutes, and then remove the salmon from the pan and set aside. Keep warm until ready to serve.
Meanwhile, heat another frying pan over medium-high heat. Add the remaining 2 tablespoons olive oil and then the garlic. Add the fava beans with the 1/3 cup of water and cook for 1 to 2 minutes. Add the butter and season with salt and pepper.
Place the fava beans in the center of 4 large serving plates and place the salmon on top. Drizzle the beurre blanc around the beans and salmon, and serve.