Cold Poached Salmon

Recipe Ingredients

		Court Bouillon
1 1/2 cups	355ml	Water
1/4 cup	59ml	White wine vinegar
1/4 cup	59ml	Dry white wine
2		Bay leaves
1 teaspoon	5ml	Whole white peppercorns
1 teaspoon	5ml	Dried thyme
1 teaspoon	5ml	Onion - peeled and chopped (small)
1		Carrot - washed and chopped
2		Celery stalks - washed and chopped
1		Leek - washed and chopped
4		Fresh salmon filets - (5 oz ea) - skin, bones removed

Recipe Instructions

Tie the peppercorns and dry herbs together in a little bundle of cheese cloth. Combine the liquids in a large pot or skillet. Bring to a boil. Add the vegetables and the herb bundle to the court bouillon ingredients, bring to a boil and cook for 20 to 25 minutes. Reduce to a simmer and add the salmon filets. Simmer, covered, for 10 to 12 minutes. Turn off the heat and allow the salmon to cool in the bouillon.

When completely cold, remove the salmon from the bouillon. Drain on paper towels to dry completely. Cover the fish with plastic wrap, and place in a refrigerator to chill for 1 to 2 hours, or until ready to serve.

Serve with herb mayonnaise or vinaigrette.

This recipe yields 4 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1A07 broadcast 02-22-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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