Provencal Salmon

• Court Bouillon
• medium carrots↗2
• stalks celery↗2 stalks
• leek↗1
• sprig fresh thyme or 1 sprig a pinch dried thyme↗1
• bay leaf↗1
• teaspoon salt↗1 teaspoon
• teaspoon fresh ground pepper↗1⁄2 teaspoon
• quarts water↗2 quarts
• cups dry white wine↗2 cups
• Sauce Pistou
• cup olive oil↗1 cup
• tablespoons sherry wine vinegar↗2 tablespoons
• bunch basil leaves, chopped↗1
• shallots, minced↗3
• ripe tomatoes, peeled, seeded, and chopped fine↗4
• lemon, zested and grated↗1⁄2
• tablespoon minced fresh chives1
• tablespoon minced fresh tarragon1
• salt, freshly ground pepper and cayenne pepper, to taste↗
• carrots, peeled↗2
• leek, white part only↗1
• stalks celery, with strings removed↗2
• quarts court bouillon2
• lbs salmon fillets, Chinook↗2

Step-by-step instructions

1. 1

   Slice carrots, celery and leek into 1/4 inch pieces. Place in the bottom of a saucepan.

2. 2

   Add the remaining ingredients and bring to a boil. Boil for 20 minutes

3. 3

   Yield: Makes about 2 quarts

4. 4

   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.

5. 5

   Cut carrots, leek and celery into julienne. Cook them in 1 cup strained court bouillon until tender but still crisp. Drain and reserve.

6. 6

   Wrap each salmon fillet in foil and poach in court bouillon for approximately 5 minutes.

7. 7

   To check the degree of doneness, remove 1 package from the liquid and unwrap. The center should still be slightly pink.

8. 8

   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.