Lent recipes - Poached Salmon with Herb Vinaigrette

·        6 fresh salmon fillets, 5 to7 oz. each

·        2 cups dry white wine

·2 cups water

·        1 rib celery, chopped

·1 medium onion, coarsely chopped

·        Bouquet garni (composed of 2 sprigs fresh thyme, 2 sprigs parsley and 1 large bay leaf)

·1/2 teaspoon hot pepper sauce

·        Pulp of half a lemon

·2 teaspoon salt

.·        Parchment paper, buttered

In a large, non-reactive skillet (large enough to hold fish in a single layer), combine wine, water, celery, onion, bouquet garni (composed of 2 sprigs fresh thyme, 2 sprigs parsley and 1 large bay leaf), hot pepper sauce and salt. 

Bring to a boil over high heat and allow to simmer for 15 minutes. 

Add the fish. Cover with buttered parchment paper and poach over gentle heat for 5 to 7 minutes or just until fish is cooked through.

 Remove to a side dish.

Herb Vinaigrette:

·1/4 cup white wine vinegar

·        1/4 cup dry white wine

·2 tablespoon minced shallots

·        3/4 cup extra-virgin olive oil

·1 tablespoon Dijonmustard

·        1 tablespoon each minced fresh chives, flat-leaf parsley and tarragon

·1/2 teaspoon freshly ground black pepper

·        1 teaspoon salt

To make the vinaigrette: in a non-aluminum saucepan heat together the vinegar, wine and shallots. Boil until the mixture is reduced to 2 tablespoon Whisk in the oil and mustard, whisking until well blended. Stir in the herbs, pepper and salt. Makes about 1 1/2 cups.