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salmon |
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gut, fillet from gut up retaining shape |
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Lower fish on rack into court bouillon, making sure it is covered. Bring to boil, reduce to a simmer. Poach for 10 minutes for each 2.5cm of the thickest part of the fish. Do not overcook. |
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water |
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Combine. Bring to boil, simmer uncovered 20 minutes, cool. |
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white wine |
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carrots |
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chop |
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onions |
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parsley |
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bay leaf |
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peppercorns |
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lemon juice |
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