| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Mike01 |
4 |
servings |
INGREDIENTS
|
|
=== COURT BOUILLON === |
| 1 1/2 |
c |
Water |
| 1/4 |
c |
White wine vinegar |
| 1/4 |
c |
Dry white wine |
| 2 |
|
Bay leaves |
| 1 |
ts |
Whole white peppercorns |
| 1 |
ts |
Dried thyme |
| 1 |
sm |
Onion; peeled and chopped |
| 1 |
|
Carrot; washed and chopped |
| 2 |
|
Celery stalks; washed and chopped |
| 1 |
|
Leek; washed and chopped |
| 4 |
|
Fresh salmon filets – (5 oz ea); skin, bones removed |
INSTRUCTIONS
Tie the peppercorns and dry herbs together in a little bundle of
cheese cloth. Combine the liquids in a large pot or skillet. Bring to
a boil. Add the vegetables and the herb bundle to the court bouillon
ingredients, bring to a boil and cook for 20 to 25 minutes. Reduce to
a simmer and add the salmon filets. Simmer, covered, for 10 to 12
minutes. Turn off the heat and allow the salmon to cool in the
bouillon. When completely cold, remove the salmon from the bouillon.
Drain on paper towels to dry completely. Cover the fish with plastic
wrap, and place in a refrigerator to chill for 1 to 2 hours, or until
ready to serve. Serve with herb mayonnaise or vinaigrette. This
recipe yields 4 servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1A07 broadcast 02-22-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
02-28-1997
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
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