Recipe by AZPARZYCH
Recipe courtesy Wolfgang Puck, Modern French Cooking. Found on Food Network, posting for ZWT. Marinating overnight is not included in prep/cook times.
Top Review by LifeIsGood
What a beautiful meal! The visual is absolutely wonderful. I love the julienned vegetables and the sauce pistou. I will definitely be doing those again. The only thing I would change is to maybe try poaching the salmon in the court bouillon without wrapping in foil. I didn't get much of the flavor with the salmon. This could be a company-worthy meal. Made for ZWT8. Merci!
- 2 medium carrots
- 2 stalks celery
- 1 leek
- 1 sprig fresh thyme or 1 sprig a pinch dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 2 quarts water
- 2 cups dry white wine
- 1 cup olive oil
- 2 tablespoons sherry wine vinegar
- 1 bunch basil leaves, chopped
- 3 shallots, minced
- 4 ripe tomatoes, peeled, seeded, and chopped fine
- 1⁄2 lemon, zested and grated
- 1 tablespoon minced fresh chives
- 1 tablespoon minced fresh tarragon
- salt, freshly ground pepper and cayenne pepper, to taste
- 2 carrots, peeled
- 1 leek, white part only
- 2 stalks celery, with strings removed
- 2 quarts court bouillon
- 2 lbs salmon fillets, Chinook
Directions See How It's Made
- 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
- Yield: Makes about 2 quarts
- 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.
- 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.