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Ингредиенты
- 1 c. Extra virgin olive oil
- 2 Tbsp. Sherry wine vinegar
- 1 bn Basil leaves, minced
- 3 x Shallots, chopped
- 4 x Ripe tomatoes, peeled, seeded and minced fine
- Â Â Grated rind of half a lemon
- Â Â Salt, freshly grnd pepper, and cayenne pepper to taste
- 1 Tbsp. Chopped fresh chives
- 1 Tbsp. Chopped fresh tarragon
- 2 x Carrots, peeled
- 1 x Leek, white part only
- 2 stalk celery, with strings removed
- 2 quart Court bouillon
- 2 lb Chinook or possibly King salmon fillets
- 2 med Carrots
- 2 stalk celery
- 1 x Leek
- 1 sprg fresh thyme or possibly a healthy pinch of dry thyme
- 1 x Bay leaf
- 1 tsp Salt
- 1/2 tsp Freshly grnd pepper
- 2 quart Water
- 2 c. Dry white wine
Инструкции
- 1. Combine all ingredients for the sauce pistou and let marinate overnight, unrefrigerated.
- 2. Cut carrots, leek and celery into julienne. Cook them in 1 c. strained court bouillon till tender but still crisp. Drain and reserve.
- 3. Wrap each salmon fillet in aluminum foil and poach in court bouillon for approximately 5 min. To check the degree of doneness, remove one package from the liquid and unwrap. The center should still be slightly pink.
- Presentation
- Divide julienne of vegetables among serving plate. Arrange salmon fillets in the center of the julienne and top each fillet with a Tbsp. of the sauce pistou. Serve remaining sauce separately.
- Suggested Wine
- A white Chatteauneuf-du-Pape or possibly a Chateau St. Jean Chardonnay.
- Court Bouillon:1. Slice carrots, celery and leek into 1/4 inch pcs. Place in the bottom of a saucepan.
- 2. Add in the remaining ingredients and bring to a boil. Boil for 20 min.
- Use as needed.
- Makes approximately 2 qts.
