Provencal Salmon

Recipe Ingredients

		Sauce Pistou
1 cup	237ml	Olive oil
2 tablespoons	30ml	Sherry wine vinegar
1		Basil leaves - chopped
3		Shallots - minced
4		Ripe tomatoes - peeled, seeded,
		And chopped fine
1/2		Lemon - zested, grated
1 tablespoon	15ml	Minced fresh chives
1 tablespoon	15ml	Minced fresh tarragon
		Salt - to taste
		Freshly-ground black pepper - to taste
		Cayenne pepper - to taste
		Court Bouillon
2		Carrots (medium)
2		Celery stalks
1		Leek
1 section		Fresh thyme
		= (or a pinch dried thyme)
1		Bay leaf
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2		Water
2 cups	474ml	Dry white wine
		Vegetables and Salmon
2		Carrots - peeled
1		Leek, white part only
2		Celery stalks - strings removed
2 lbs	908g / 32oz	Chinook or King salmon fillets

Recipe Instructions

Combine the olive oil, sherry vinegar, basil, shallots, tomatoes, lemon rind, chives, and tarragon. Season with salt and pepper to taste. Let marinate overnight, unrefrigerated.

For Court Bouillon: Slice carrots, celery and leek into 1/4 inch pieces. Place in the bottom of a saucepan. Add the remaining ingredients and bring to a boil. Boil for 20 minutes. (Makes about 2 quarts)

Cut carrots, leek and celery into julienne. Cook them in 1 cup strained Court Bouillon until tender but still crisp. Drain and reserve.

Wrap each salmon fillet in foil and poach in court bouillon for approximately 5 minutes. To check the degree of doneness, remove 1 package from the liquid and unwrap. The center should still be slightly pink.

To serve, divide julienne of vegetables among serving plates. Arrange salmon fillets in the center of the julienne and top each fillet with a tablespoon of the Sauce Pistou. Serve remaining sauce separately.

This recipe yields 6 to 8 servings.

Source:
WOLFGANG PUCK with Wolfgang Puck - (Show # WP-1A01) - from the TV - FOOD NETWORK

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