Salmon Affogare Recipe
Poached Salmon filet in court bouillion, citrus reduction
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Ingredients
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Salmon and Court Bouillon
Method
Preparation
- 1
Prepare the Court Bouillon
In a large pot, combine water, white wine, juice from the lemon and orange, bay leaves, black peppercorns, and salt. Bring to a boil.
- 2
Poach the Salmon
Once the court bouillon is boiling, reduce the heat to a simmer and carefully add the salmon fillets. Poach for about 10-12 minutes or until the salmon is cooked through and flakes easily.
- 3
Make the Citrus Reduction
Remove the salmon from the pot and set aside. Increase the heat to medium-high and reduce the court bouillon for about 10-15 minutes until it thickens slightly and the flavors concentrate.
- 4
Serve
Plate the poached salmon and drizzle the citrus reduction over the top. Garnish with fresh dill.
