in the kitchen
Ingredients
- 4 salmon fillets, skin-on, about 180 g each
- For court-bouillon: 1 liter water, 100 ml white wine, 1 carrot sliced, 1 shallot, 1 bay leaf, peppercorns
- ...plus 1 more ingredients
Method
1
Bring court-bouillon to a gentle simmer 10 minutes. Add salmon, poach at 75 C for 8-10 minutes until just cooked through.
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