Poached Salmon

Poached Salmon with Herbed Mayonnaise and Brown Bread

2 pounds salmon fillet, skinned
8 cups court bouillon *

1. Heat the court bouillon to a gentle simmer, about 165º.
2. Place the salmon in the bouillon, skin side down. Cook for 10 minutes.
3. Remove salmon from the pan and drain on a paper towel.

Yield: 4 – 6 servings
Preparation time: 10 15 minutes
Cooking time: 15 minutes


*Court Bouillon

2 cups water
2 cups white wine
2 cups fish stock
1 medium onion, chopped
1 carrot, chopped
2 stalks celery, chopped
2 sprigs parsley
1 sprig thyme
1 bay leaf
5 black peppercorns

1. Combine all ingredients in your poaching pan and simmer for 25 minutes.


Herb Mayonnaise

¾ cup mayonnaise
¼ cup mixed herbs (dill, parsley, rosemary)

1. Mix mayonnaise and herbs.