Cook the Book: Poached Salmon with Beurre Blanc

20080225-ctb

Course Main Dishes

Ingredients in this Recipe

1 celery stick, sliced
1 cup cold, unsalted butter, cut into cubes
1 large onion, peeled and sliced
1 tablespoon salt
2 carrots, peeled and sliced
2 cloves
2 pints water
2 tablespoons white wine vinegar
2 pound piece of wild salmon, on the bone
4 shallots, peeled and very finely chopped
A few peppercorns
A squeeze of lemon juice
For the court bouillon:
Salt and white pepper

Recipe Preparation

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