Salmon poached in court bouillon
Ethan Chlebowski · ♥ 105 likes · 3K views · 4 min video
Read about fillet in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 6 cup water
- 1 tbsp white wine vinegar
- 8 oz salmon
- aromatics
Court bouillon: put the aromatics in a pan with water, raise the heat and simmer 20 to 30 minutes, then add the white wine vinegar.
Bring the court bouillon to around 180F; any bubbling means the heat is too high.
Slide the salmon in and cook 10 to 12 minutes until the internal temperature is around 140 degrees.