search saves

Provencal Salmon

Provencal Salmon created by LifeIsGood

Recipe courtesy Wolfgang Puck, Modern French Cooking. Found on Food Network, posting for ZWT. Marinating overnight is not included in prep/cook times.

Ready In:
1hr
Serves:
Units:

ingredients

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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@AZPARZYCH
Contributor
@AZPARZYCH
Contributor
"Recipe courtesy Wolfgang Puck, Modern French Cooking. Found on Food Network, posting for ZWT. Marinating overnight is not included in prep/cook times."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. 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!
    Reply
  2. LifeIsGood
    Provencal Salmon Created by LifeIsGood
    Reply
  3. AZPARZYCH
    Recipe courtesy Wolfgang Puck, Modern French Cooking. Found on Food Network, posting for ZWT. Marinating overnight is not included in prep/cook times.
Advertisement