Court Bouillon:
3 cups water
1/2 cup white wine vinegar
1/2 cup dry white wine
4 bay leaves
2 teaspoons whole white peppercorns
2 teaspoons dried thyme
2 small onions, peeled and chopped
2 carrots, washed and chopped
4 stalks celery, washed and chopped
2 leeks, washed and chopped
8 fiveounce fresh salmon fillets, all skin and bones removed
Tie the peppercorns and dry herbs together in a little bundle of cheese cloth. Combine the liquids in a large pot or skillet. Bring to a boil. Add the vegetables and the herb bundle to the court bouillon ingredients, bring to a boil and cook for 20 to 25 minutes. [Divide liquid into two skillets/pots at this point.] Reduce to a simmer and add the salmon fillets. Simmer, covered, for 10 to 12 minutes. Turn off the heat and allow the salmon to cool in the bouillon. When completely cold, remove the salmon from the bouillon.
Drain on paper towels to dry completely. Cover the fish with plastic wrap, and place in a refrigerator to chill for 1 to 2 hours, or until ready to serve.
Serve with herb mayonnaise or vinaigrette.
Yield: 8 servings