Poached Salmon With Nage Sauce

Directions

1. Add in the onion, carrot, celery & bouquet garni to the cool water & bring to a boil in a pot. Let simmer for 15 min. Voila! Court bouillon.
2. Add in the white and bring to a boil once again. Let simmer for another 5 or possibly 10 min. Pour yourself a glass of wine and read the paper.
3. Season your salmon with salt and pepper and slide them into a large skillet. Ladle the court bouillon around the salmon until about 3/4 of the way up the side of the fish.
4. Bring the liquid to a gentle simmer. Do not boil! Cover and simmer away for about 10 min per inch of thickness.
5. Remove salmon to the serving plates and surround with funky julienned veggies from the skillet.
6. Add in pcs of chilled unsalted butter to the court bouillon and whisk.
7. Pour sauce over the salmon and serve immediately with crusty bread to sop up the sauce.