Court-Bouillon

• 2 pounds of bones from any white-flesh fish (halibut or whiting, for example)
• 1 onion, whole
• 6 peppercorns
• Pinch of thyme
• 2 quarts water

1. Place fish bones, onion, peppercorns and thyme in the water and boil for half an hour.
2. Drain.
3. Wrap salmon in cheesecloth.
4. In a pan large enough to hold the salmon, bring court bouillon almost to a boil.
5. Place the salmon in and cook, at just below the boil, for 10 minutes for each inch of the salmon's thickness.

fish, onion, peppercorns, thyme, water

Taken from cooking.nytimes.com/recipes/2517 (may not work)