Ingredients
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2 198-gram salmon fillets
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4 cups (950 milliliters) Court bouillon (see recipe)
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1 yellow pepper, diced
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1 red peppers, diced
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1 small green zucchini, seeds removed, diced
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1 fennel bulb, sliced
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Fennel fonds, to garnish
Court bouillon:
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3.78 litres water
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18 ounces (0.5 litres) white wine
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2 ounces (60 milliliters) lemon juice
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2 leek white stem, chopped
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1 fennel bulb, sliced
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2 medium parsnip, chopped
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1 celery root peeled, chopped
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4 bay leaf
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6 white peppercorns, crushed
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1/2 teaspoon (2.5 milliliters) dried thyme
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5 parsley stems
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1 tablespoon (15 milliliters) salt
Directions
- In a pan bring court bouillon to a simmer.
- Place yellow peppers, red peppers, zucchini, and fennel into the court bouillon. Simmer for five minutes.
- Turn the liquid down to a poach.
- Place the salmon fillets in the court bouillon with the vegetables, making sure the broth rises halfway up the side of the salmon.
- Cover the pan and poach until the center of the fish is opaque, the time will depend on the size of the fillets.
- To serve place salmon in a shallow bowl with the poaching liquid and vegetables and garnish with fennel fonds.
Court bouillon:
- In a pot combine all ingredients and bring to a simmer.
- Simmer for 45 minutes.
- Strain and use immediately or cool and refrigerate.
