Poached Salmon

• 1 side of salmon, filleted
• 2 quarts of water
• 1 carrot, sliced
• 2 onions, sliced
• 1 bouquet garni (1 bay leaf, 5 sprigs fresh parsley, 1 sprig fresh thyme or 1/2 teaspoon dried, wrapped and tied in cheesecloth)
• 10 whole black peppercorns
• 2 cups dry white wine
• Salt and pepper to taste

1. This recipe yields fairly rare salmon.
2. If you prefer your fish well done, cut the raw salmon into serving portions before cooking.
3. Place the fish in a shallow pan.
4. Prepare the court bouillon by combining all the remaining ingredients in a saucepan.
5. Bring to a boil and simmer for 20 to 30 minutes.
6. Season the fish with salt and pepper to taste.
7. Pour the boiling court bouillon over the fish to cover.
8. Place a tea towel over the pan holding the fish and hot liquid.
9. Allow to cool slowly at room temperature, about 20 minutes.
10. The fish will be perfectly poached and may be served immediately, or held in its poaching liquid in the refrigerator for up to 24 hours.

salmon, water, carrot, onions, bouquet garni, black peppercorns, white wine, salt

Taken from cooking.nytimes.com/recipes/3196 (may not work)