Poaching Fish in Court-Bouillon

Court-bouillon is a quick poaching broth. Simmer water with sliced onion, carrot, celery, a bay leaf, parsley stems, peppercorns, salt and a good splash of white wine or vinegar for 20 minutes. Lower the heat until the surface barely moves, around 75 to 80°C. Slide in salmon, cod or a whole trout and let it sit until the flesh just flakes, eight to ten minutes for a 2.5 cm fillet. Boiling makes fish fall apart and tightens the proteins. Poached salmon is good cold the next day with dill mayonnaise.