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1
Fill a large heavy-bottomed pot with cold water. Add the salmon head, tail and fins, peeled onion, peeled carrot, celery, parsley root and the whole black peppercorns. Bring the water to a boil over medium-low heat, skim off the foam, add parsley and dill bunch, white wine, Old Bay spice, lemon juice and salt and simmer for 25 to 30 minutes. Strain with chinois and keep it simmering at the lowest heat. There should be no bubbles.
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2
Julienne leeks, zucchini, parsnip and carrots. Melt butter over medium heat in the skillet and saute vegetables for 5 minutes stirring occasionally. Add a couple of ladles of fish stock, salt and pepper and continue to cook for another 5 minutes.
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3
Carefully submerge the fish into the stock. Make sure that the heat is low and stock is not boiling with bubbles. The fish should be poached, not boiled. Poach the fish for about 13-15 minutes.
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4
Add heavy cream to sauteing vegetables and let it reduce for another 2-3 minutes. Add a little bit of fish stock if needed to achieve creamy consistency. Remove from the heat and mix in chopped dill.
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5
Place vegetables in the center of the plate, carefully place the fish on top and ladle over some of the sauce. Sprinkle with some chopped dill. Enjoy it with a glass of nice crisp Chardonnay or Pinot Griggio.
