Poached Salmon
Ingredients for Court Bouillon:
Water
Orange (no peel) or frozen O.J.
Bay leaves
Celery (including tops)
Onion
Carrots
Garlic
Green onion
Fresh parsley
Fresh dill
Salt
Sugar
Pepper
Chardonnay
Simmer court bouillon for 1 hour.
Pass through a sieve and discard vegetables.
Add Chardonnay just before poaching salmon.
Simmer, don't boil — 5 to 10 minutes for pieces, 20 minutes for whole fish
Let it cool in stock.
Serve with dill sauce, and garnish with lemon and parsley.