09-24-2004, 01:19 PM
[font "arial"]Servings: 8
[/font] [font "arial"]Ingredients:[/font][font "arial"]33-3/4 oz. white wine
33-3/4 oz. water
10-1/2 oz. onion, pared, sliced
1-1/2 oz. parsley stems
1 thyme sprig
1 small bay leaf
1 oz. coarse-grained salt
1/4 oz. peppercorns
2 lb. salmon fillet[/font]
[font "arial"]
[/font] [font "arial"]Instructions:[/font][font "arial"]Place all ingredients except salmon in saucepan; heat to simmering. Simmer for 30 minutes. Place fillet in buttered pan; pour hot court bouillon over. Heat quickly to 200 degrees F; remove from heat. Let cool to 80 degrees F. Cover; refrigerate overnight. Remove gelatin residue from fillet prior to slicing. Cut into 8 slices; reserve trimmings.[/font]
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[/font] [font "arial"]Ingredients:[/font][font "arial"]33-3/4 oz. white wine
33-3/4 oz. water
10-1/2 oz. onion, pared, sliced
1-1/2 oz. parsley stems
1 thyme sprig
1 small bay leaf
1 oz. coarse-grained salt
1/4 oz. peppercorns
2 lb. salmon fillet[/font]
[font "arial"]
[/font] [font "arial"]Instructions:[/font][font "arial"]Place all ingredients except salmon in saucepan; heat to simmering. Simmer for 30 minutes. Place fillet in buttered pan; pour hot court bouillon over. Heat quickly to 200 degrees F; remove from heat. Let cool to 80 degrees F. Cover; refrigerate overnight. Remove gelatin residue from fillet prior to slicing. Cut into 8 slices; reserve trimmings.[/font]
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