Salmon poached in court bouillon served with sauce tartare

Celia Hay poaches salmon in a classic French broth and turns a homemade mayonnaise into sauce tartare to accompany it.

Ingredients

200 g

Boneless salmon fillets, per person, skin on (Main)

Court bouillon

2 Ltr	Water
1 tsp	Salt
150 ml	White wine vinegar
1 medium	Onion, sliced
1 bunch	Fresh parsley
1 sprig	Fresh thyme
1	Bay leaf
3	Peppercorns

Sauce tartare

1 tsp	Capers, finely chopped
1 tsp	Gherkin, finely chopped
1 tsp	Fresh parsley, finely chopped
1 tsp	Chives, or shallots, finely sliced
½ cup	Mayonnaise

Directions

1. Simmer together all the court bouillon ingredients for 30 minutes. Strain if you like.
2. Wrap each fillet in plastic wrap.
3. Place the court bouillon into a large saucepan over a very low heat and place the salmon into the liquid. Do not allow the liquid to simmer or boil, it should barely move.
4. Cover with a lid and poach for 6-8 minutes.
5. Remove salmon from the liquid, remove the skin and serve with sauce tartare, see recipe, right.

For sauce tartare:

To make sauce tartare, add 1 tsp capers, finely chopped, 1 tsp gherkins, finely chopped, 1 tsp fresh parsley, chopped and 1 tsp chives or finely sliced shallots to approximately half a cup of mayonnaise.