·6 fresh salmon fillets, 5 to 7 oz. each ·2 cups dry white wine ·2 cups water ·1 rib celery, chopped ·1 medium onion, coarsely chopped ·Bouquet garni (composed of 2 sprigs fresh thyme, 2 sprigs parsley and 1 large bay leaf) ·1/2 teaspoon hot pepper sauce ·Pulp of half a lemon ·2 teaspoon salt. ·Parchment paper, buttered
In a large, non-reactive skillet (large enough to hold fish in a single layer), combine wine, water, celery, onion, bouquet garni (composed of 2 sprigs fresh thyme, 2 sprigs parsley and 1 large bay leaf), hot pepper sauce and salt. Bring to a boil over high heat and allow to simmer for 15 minutes. Add the fish. Cover with buttered parchment paper and poach over gentle heat for 5 to 7 minutes or just until fish is cooked through. Remove to a side dish. Herb Vinaigrette: ·1/4 cup white wine vinegar ·1/4 cup dry white wine ·2 tablespoon minced shallots ·3/4 cup extra-virgin olive oil ·1 tablespoon Dijon mustard ·1 tablespoon each minced fresh chives, flat-leaf parsley and tarragon ·1/2 teaspoon freshly ground black pepper ·1 teaspoon salt To make the vinaigrette: in a non-aluminum saucepan heat together the vinegar, wine and shallots. Boil until the mixture is reduced to 2 tablespoon Whisk in the oil and mustard, whisking until well blended. Stir in the herbs, pepper and salt. Makes about 1 1/2 cups.