Ingredients

• 4 salmon steaks or fillets
• 1 L water
• 250 ml white wine
• 1 sliced carrot
• 1 onion studded with 2 cloves
• 1 celery stalk
• 1 bay leaf
• 10 peppercorns
• 1 tbsp salt
• 1 juice of one lemon

Instructions

1. 1

   Prepare the court-bouillon with water, wine, vegetables, and aromatics. Simmer for 20 minutes.

2. 2

   Strain and let cool to 160°F (70°C).

3. 3

   Place the fillets in the simmering court-bouillon (not boiling).

4. 4

   Poach for 10-12 minutes over very low heat.

5. 5

   The salmon is cooked when it flakes easily.

6. 6

   Serve hot with a beurre blanc or cold with dill mayonnaise.