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Salmon a la nage


  • 2 198-gram salmon fillets
  • 4 cups (950 milliliters) Court bouillon (see recipe)
  • 1 yellow pepper, diced
  • 1 red peppers, diced
  • 1 small green zucchini, seeds removed, diced
  • 1 fennel bulb, sliced
  • Fennel fonds, to garnish

Court bouillon:

  • 3.78 litres water
  • 18 ounces (0.5 litres) white wine
  • 2 ounces (60 milliliters) lemon juice
  • 2 leek white stem, chopped
  • 1 fennel bulb, sliced
  • 2 medium parsnip, chopped
  • 1 celery root peeled, chopped
  • 4 bay leaf
  • 6 white peppercorns, crushed
  • 1/2 teaspoon (2.5 milliliters) dried thyme
  • 5 parsley stems
  • 1 tablespoon (15 milliliters) salt


  1. In a pan bring court bouillon to a simmer.
  2. Place yellow peppers, red peppers, zucchini, and fennel into the court bouillon. Simmer for five minutes.
  3. Turn the liquid down to a poach.
  4. Place the salmon fillets in the court bouillon with the vegetables, making sure the broth rises halfway up the side of the salmon.
  5. Cover the pan and poach until the center of the fish is opaque, the time will depend on the size of the fillets.
  6. To serve place salmon in a shallow bowl with the poaching liquid and vegetables and garnish with fennel fonds.

Court bouillon:

  1. In a pot combine all ingredients and bring to a simmer.
  2. Simmer for 45 minutes.
  3. Strain and use immediately or cool and refrigerate.