Provencal Salmon
Ingredients
- Court Bouillon ⓘ
- 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 white wine
- Sauce Pistou ⓘ
- 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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
862
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).