Photo by T. Mike Fletcher
Court Bouillon
2 ½ cups water 1 ½ cups white wine 1 small onion, coarsely chopped 1 stalk celery with leaves, coarsely chopped 2 medium carrots, coarsely chopped 2 teaspoons salt 1 bay leaf 4 sprigs parsley 4 sprigs fresh thyme ½ teaspoon white peppercorns 4 6-ounce salmon fillets
Combine all of the ingredients except the salmon fillets in a pan large enough to hold the fillets in a single layer. Cover and simmer (do not boil) for 30 minutes.
With a slotted spoon or a spider, remove the vegetables and herbs. Keeping the court bouillon at a bare simmer, add the fillets. Poach the salmon for 8 to 10 minutes. They should be opaque and the fish flakes easily when tested with a fork.
Remove from the liquid and cool with film on top to prevent drying out. Wrap well with foil and refrigerate. This may be done several days ahead if desired.
Artichoke Tarter Sauce
1 cup artichoke quarters, well drained ½ cup mayonnaise 3 tablespoons finely chopped red onion 1 tablespoon pickle relish 1 tablespoon juice from the pickle relish 1 tablespoon finely chopped parsley ½ teaspoon salt ¼ teaspoon pepper
Place the artichokes in a food processor. Process to finely chop. Combine all together. Adjusts salt and pepper if needed. Refrigerate. Serve with cold poached salmon.
By Helen Fletcher, The Ardent Cook
