Court-Bouillon

1. 1

   Place fish bones, onion, peppercorns and thyme in the water and boil for half an hour.

2. 2

   Drain.

3. 3

   Wrap salmon in cheesecloth.

4. 4

   In a pan large enough to hold the salmon, bring court bouillon almost to a boil.

5. 5

   Place the salmon in and cook, at just below the boil, for 10 minutes for each inch of the salmon's thickness.

* Per serving · 4 servings · Values may vary.

No additional tips available.