·         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.