- 4 boneless salmon steaks, 4 to 6 ounces each, with skin attached
For the Court Bouillon:
- 1 cup dry white wine
- 3 tablespoons white-wine vinegar
- ½ cup thinly sliced onions
- ¼ cup thinly sliced carrots
- ½ cup chopped celery
- 4 black peppercorns
- 2 sprigs fresh thyme, or 1 teaspoon dried
- 1 bay leaf
- 1 clove garlic, peeled
- pinch cayenne pepper, or to taste
- 2 sprigs parsley
- Salt to taste
For the Vinaigrette:
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 2 tablespoons red-wine vinegar
- 1 tablespoon shallots, finely sliced
- 1 small clove garlic, peeled
- 3 tablespoons coarsely chopped chervil or parsley
- ⅓ cup olive or vegetable oil
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
537 calories; 40 grams fat; 12 grams saturated fat; 1 gram trans fat; 23 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 29 grams protein; 87 milligrams cholesterol; 695 milligrams sodium
- Place all the ingredients for the court bouillon, along with 2 quarts of water, in a large skillet or small fish poacher. Bring to a boil, cover and simmer for 10 minutes. Let it cool to room temperature.
- Submerge the fish in the cooled bouillon. If there is not enough liquid to cover the fish by at least one inch, add water to cover. Return to a boil, lower the heat to a simmer and poach for about 5 minutes. Remove from heat and let stand in liquid about 5 minutes longer before serving. Do not overcook.
- To make the vinaigrette sauce, place the mustard, salt, pepper, vinegar, shallots, garlic and chervil in a blender or a very fast food processor.
- As mixture blends, pour the oil through the opening of the cover. Blend well. If sauce is too thick, add 2 tablespoons water and blend. Adjust the seasonings.
- This dish can be served lukewarm or cold.