This recipe uses a court-bouillon (coor bwee-YAWN), a poaching liquid flavored with vegetables and herbs. This French cooking method is frequently used with fish because of the subtle flavor it imparts to seafood.
4 cups water
1/2 cup dry white wine
1 cup julienne-cut leek, white and green parts (about 1 large)
1 cup julienne-cut carrot
1 bay leaf
1 teaspoon freshly ground black peppercorns
1 teaspoon freshly ground pink peppercorns
2 parsley sprigs
4 (6-ounce) salmon steaks (about 1 inch thick)
1 teaspoon salt
How to Make It
Combine water, wine, and next 6 ingredients in a large Dutch oven. Bring mixture to a boil. Simmer, uncovered, over medium heat 20 minutes. Remove bay leaf and parsley; discard. Keep mixture at a low simmer.
Carefully lower fish into pan. Simmer 10 minutes or until fish flakes easily when tested with a fork.
Remove fish from poaching liquid and place in shallow individual pasta bowls. Stir salt into poaching liquid and spoon mixture evenly over fish.
Oxmoor House Healthy Eating Collection
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