Poached salmon in court bouillon with white-butter sauce and blanched broccoli

Make a court bouillon ahead: simmer celery, carrots and onions with white wine vinegar, parsley, thyme and garlic, about 15 minutes.

Bring the court bouillon to a gentle simmer, kill the heat and hold it at about 165 to 170 degrees with no strong bubbles.

Lower the unseasoned salmon into the liquid and poach about six minutes, to medium or medium rare; adjust the heat if bubbles form.

In a pan, combine about four ounces of poaching liquid, two ounces of white wine and a tablespoon of minced shallot; reduce until almost bone dry.

Blanch the broccoli spears in heavily salted boiling water in a large pot, two to three minutes, until the tops are done.

Lift the broccoli onto a tray and let it cool there rather than in an ice bath, so carryover heat finishes the stems.

Over reduced heat, whisk the cold butter into the reduction in stages, adding the next batch only once the last has melted and emulsified.

Taste and season the sauce with salt and pepper; if it breaks, whisk in a little cold water.

Finish the sauce with fresh citrus juice and dill over very low heat.

Check the salmon by touch: some give, springing straight back. Rest it on a plate about a minute.

Flash the broccoli in the boiling water to reheat, then season with salt, pepper and lemon juice.

Plate the salmon, lay the broccoli beside it, spoon the sauce over the salmon and finish with fresh dill.