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Add a photoServings: 4
Ingredients
- 1 c. dry white wine
- 2 c. cool water
- 1 x julienne cut onion
- 1 x carrot, julienne cut
- 1 x celery, stalk, julienne cut
- 1 x bouquet garni
- 1 tsp salt
- 4 x salmon, steaks, (3/4 to 1 inch thick) or possibly 4 salmon, medallions, (3/4 to 1 inch thick)
Directions
- Add in the onion, carrot, celery & bouquet garni to the cool water & bring to a boil in a pot. Let simmer for 15 min. Voila! Court bouillon.
- Add in the white and bring to a boil once again. Let simmer for another 5 or possibly 10 min. Pour yourself a glass of wine and read the paper.
- Season your salmon with salt and pepper and slide them into a large skillet. Ladle the court bouillon around the salmon until about 3/4 of the way up the side of the fish.
- Bring the liquid to a gentle simmer. Do not boil! Cover and simmer away for about 10 min per inch of thickness.
- Remove salmon to the serving plates and surround with funky julienned veggies from the skillet.
- Add in pcs of chilled unsalted butter to the court bouillon and whisk.
- Pour sauce over the salmon and serve immediately with crusty bread to sop up the sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 424g | |
| Recipe makes 4 servings | |
| Calories 478 | |
| Calories from Fat 240 | 50% |
| Total Fat 26.64g | 33% |
| Saturated Fat 6.06g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 723mg | 30% |
| Potassium 880mg | 25% |
| Total Carbs 5.48g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.32g | 2% |
| Protein 40.93g | 65% |
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