This dish utilizing the best of winter's aromatics in Wolfgang Pucks's classic French style with Asian accents.
4 pieces of salmon fillet, 6 ounces each (skin off)
1 cups white wine
3 cups water
1/2 cup white vinegar
1 stalk of celery, roughly chopped
1 leek, well-rinsed and roughly chopped
1/2 yellow onion, peeled and roughly chopped
1 lemongrass, sliced in thick pieces
1 piece star anise
1 stalk of tarragon
4 stems of parsley
1 bay leaf
1 tablespoon peppercorn
1/2 teaspoon salt
1. All the vegetables for this dish should be roughly chopped into approximately 1" pieces.
2. Put all the ingredients into a large pot. Bring the mixture to a boil. Reduce to a simmer for 30 minutes.
3. Strain out the ingredients and reserve the poaching liquid. The court bouillon is now ready to be used.
4. Place the salmon fillet in a shallow pan. Pour the hot court bouillon over the fish and completely cover the salmon. Slowly bring the pan to a slow simmer. Cook until done.
5. Remove the cooked salmon and enjoy over rice pilaf.
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