Provencal Salmon

Recipe by AZPARZYCH
READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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