Salmon in a Vegetable and White Wine Stock

Peel and cut carrot into 8 cm (approximately 3-inch long) thin strips. In a pot, sauté leek and carrot in hot, melted butter. Deglaze with wine and fish stock and bring to a boil. Add bay leaf and dill sprig and reduce heat (do not allow liquid to boil again). Add salmon fillets and cook at about 75°C (approximately 170°F) until fish is cooked through, about 10 minutes. Serve salmon with broth in bowls. Remove bay leaf and dill and add vegetables. Season with salt and pepper and top each serving with a dollop of creme fraiche. Serve with dilled potatoes, if desired.