Yield: 1 servings
|1 cup||Olive oil|
|2 tablespoons||Sherry wine vinegar|
|1 bunch||Basil leaves; chopped|
|4||Ripe tomatoes; peeled, seeded and|
|; chopped fine|
|Grated rind of half a lemon|
|Salt; freshly ground|
|; pepper, and cayenne|
|; pepper to taste|
|1 tablespoon||Minced fresh chives|
|1 tablespoon||Minced fresh tarragon|
|1||Leek; white part only|
|2||Stalks celery; with strings|
|2 quarts||Court bouillon|
|2 pounds||Chinook or King salmon fillets|
|1||Sprig fresh thyme or a pinch of dried thyme|
|½ teaspoon||Freshly ground pepper|
|2 cups||Dry white wine|
1. Combine all ingredients for the sauce pistou and let marinate overnight, unrefrigerated.
2. Cut carrots, leek and celery into julienne. Cook them in 1 cup strained court bouillon until tender but still crisp. Drain and reserve.
3. Wrap each salmon fillet in aluminum foil and poach in court bouillon for approximately 5 minutes. To check the degree of doneness, remove one package from the liquid and unwrap. The center should still be slightly pink.
Divide julienne of vegetables among serving plate. Arrange salmon fillets in the center of the julienne and top each fillet with a tablespoon of the sauce pistou. Serve remaining sauce separately.
A white Chatteauneuf-du-Pape or a Chateau St. Jean Chardonnay.
1. Slice carrots, celery and leek into ¼ inch pieces. Place in the bottom of a saucepan.
2. Add the remaining ingredients and bring to a boil. Boil for 20 minutes.
Use as needed.
Makes approximately 2 quarts.
Converted by MC_Buster.
NOTES : From Wolfgang Puck
Recipe by: Good Morning America Converted by MM_Buster v2.0l.