Serves 4

For the salmon médallions:
1 pound salmon fillet, boned and skinned
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 tablespoon lemon juice
1/4 cup virgin olive oil
8 baby carrots
4 ounces snow peas
1 small fennel bulb
2 ounces butter
For the sauce Aurora:
2 tablespoons butter
2 1/2 tablespoons flour
2 cups fish stock
1/2 cup dry white wine
1 medium shallot, minced
1/4 cup tomato puree
1/2 teaspoon salt
1/4 teaspoon ground white pepper

PREPARATION
For the salmon medallions:
Cut the salmon fillet across into 12 equal portions, about 3/4 inch thick. Shape each piece into a round medallion, and secure with a toothpick. Season with salt, pepper, lemon juice, and brush with olive oil.
Peel the carrots, wash the snow peas, and snap the ends.
Wash the fennel bulb, and separate the leaves. Cut into small sticks.
Cook the vegetables in salted boiling water.
Grill the salmon medallions on a hot broiler, about 2 to 3 minutes on each side. Remove the toothpicks. Drain the vegetables.
Melt the butter in a pan over medium heat. toss the hot vegetables in butter.
For the Sauce Aurora:
Melt the butter in a medium saucepan. Stir in the flour, and cook over low heat for 3 minutes. Stir in the fish stock. Whisk over medium heat until sauce thickens. Simmer for 15 minutes.
In a separate saucepan, reduce the white wine and shallots to a syrup. Add the wine-shallot concentrate to the sauce.
Stir in the tomato puree. Adjust the seasoning with salt and pepper.
PRESENTATION
Arrange the salmon medallions in the center of six warmed plates. Top with the vegetables. Spoon the sauce over. Serve hot.