| salmon |
gut, fillet from gut up retaining shape |
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. |
| water |
|
Combine. Bring to boil, simmer uncovered 20 minutes, cool. |
| white wine |
|
| carrots |
chop |
| onions |
| parsley |
|
| bay leaf |
|
| peppercorns |
|
| lemon juice |
|
|