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1
Prepare the fruit and vegetable garnish.
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2
Peel the carrot and slice in thin half moons.
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3
Slice the celery branches and peel the clementines and remove as much as the white filaments as possible.
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4
Cube the tomato, and peel and thinly slice the onion.
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5
In a medium size pot, add the water, clementine juice, white wine, red wine vinegar and olive oil and bring to a boil.
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6
Add the carrots, onions, celery and tomato and salt and pepper (it should taste under-seasoned, as it will go through reduction).
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7
Then cover, lower the heat and let cook for 10 to 15 minutes while you prepare the fish.
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8
Remove any dark flesh from the fish if present.
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9
Wash the lettuce leaves, remove the hard white part and blanch the lettuce by plunging them in boiling water for 5 to 10 seconds, until it becomes limp and dark green.
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10
Remove and refresh immediately in cold water.
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11
When cold, drain and squeeze out the excess water.
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12
Then season each piece of salmon individually on both sides, and wrap them neatly in the lettuce leaves so that you get nice small bundles.
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13
Place the fish in the braising liquid, on top of the vegetables.
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14
The liquid should reach halfway up the sides of the salmon.
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15
Lower the heat to very low, cover and cook for 5 to 10 minutes.
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16
(The cooking time depends on your preferences.
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17
Some people like their fish slightly underdone in the middle, others like it cooked through.
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18
Check the inside of one fish by gently pulling the lettuce aside and separate the flakes of the salmon.
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19
The inside color will tell you how done it is.
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20
The best is when it is slightly orange inside and pink on the outside)
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21
When the fish is cooked, remove from the pot and reduce the cooking liquid by 1/3 to 1/2, until full-flavored.
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22
Add the clementine segments to warm them.
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23
Do not allow them to overcook and fall apart.
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24
Check the seasoning and add the lemon juice.
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25
Place each piece of fish in a small soup plate.
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26
Surround the fish with a nice mix of garnish and cover it with the cooking juice.
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27
Decorate with pieces of black olives, sliced scallion, and little celery leaves bouquets.
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28
Finally, brush the fish with some olive oil to make it shiny, and serve immediately.
