Poached Salmon Steaks With Herbed Vinaigrette Sauce

• 4 boneless salmon steaks, 4 to 6 ounces each, with skin attached
• 1 cup dry white wine
• 3 tablespoons white-wine vinegar
• 1/2 cup thinly sliced onions
• 1/4 cup thinly sliced carrots
• 1/2 cup chopped celery
• 4 black peppercorns
• 2 sprigs fresh thyme, or 1 teaspoon dried
• 1 bay leaf
• 1 clove garlic, peeled
• pinch cayenne pepper, or to taste
• 2 sprigs parsley
• Salt to taste
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• 2 tablespoons red-wine vinegar
• 1 tablespoon shallots, finely sliced
• 1 small clove garlic, peeled
• 3 tablespoons coarsely chopped chervil or parsley
• 13 cup olive or vegetable oil

1. Place all the ingredients for the court bouillon, along with 2 quarts of water, in a large skillet or small fish poacher.
2. Bring to a boil, cover and simmer for 10 minutes.
3. Let it cool to room temperature.
4. Submerge the fish in the cooled bouillon.
5. If there is not enough liquid to cover the fish by at least one inch, add water to cover.
6. Return to a boil, lower the heat to a simmer and poach for about 5 minutes.
7. Remove from heat and let stand in liquid about 5 minutes longer before serving.
8. Do not overcook.
9. To make the vinaigrette sauce, place the mustard, salt, pepper, vinegar, shallots, garlic and chervil in a blender or a very fast food processor.
10. As mixture blends, pour the oil through the opening of the cover.
11. Blend well.
12. If sauce is too thick, add 2 tablespoons water and blend.
13. Adjust the seasonings.

salmon, white wine, whitewine vinegar, onions, carrots, celery, black peppercorns, thyme, bay leaf, clove garlic, cayenne pepper, parsley, salt, mustard, salt, redwine vinegar, shallots, clove garlic, chervil, olive

Taken from cooking.nytimes.com/recipes/11862 (may not work)