Provencal Salmon

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 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 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, part only
• 2 stalks celery, with strings removed
• 2 quarts court bouillon
• 2 lbs salmon fillets, chinook

Recipe

• 1 court bouillon:.
• 2 slice carrots, celery and leek into 1/4 inch pieces. place in the bottom of a saucepan.
• 3 add the remaining ingredients and bring to a boil. boil for 20 minutes
• 4 yield: makes about 2 quarts
• 5 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.
• 6 cut carrots, leek and celery into julienne. cook them in 1 cup strained court bouillon until tender but still crisp. drain and reserve.
• 7 wrap each salmon fillet in foil and poach in court bouillon for approximately 5 minutes.
• 8 to check the degree of doneness, remove 1 package from the liquid and unwrap. the center should still be slightly pink.
• 9 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.