For the Salmon:
1 whole unscaled salmon (about 6 lb.), wrapped in cheesecloth and tied with string
12 quarts water
1 1/2 cups kosher salt
3 carrots (1/2 lb. total), sliced thin
1 large leek (about 1/2 lb.), sliced thin
6 bay leaves
1 bunch thyme
1 bottle dry white wine
For the Sauce:
1 bunch fresh spinach (about 5 oz.), trimmed and washed
2 egg yolks
2 cups canola or vegetable oil
1 1/2 teaspoons kosher salt
1 1/2 teaspoons champagne vinegar
Fresh fine-ground black pepper
2 tablespoons minced chives
1 tablespoons minced fresh tarragon or basil
1 tablespoons minced fresh parsley
2 tablespoons capers, drained and chopped
DIRECTIONS
FOR THE SALMON: Choose a pot big enough to hold the fish and fit it with a rack. Set the salmon on the rack. Add the water, salt, vegetables, and herbs. Do not add the wine. Over medium heat, bring the court bouillon to just below simmering (180 degrees F). Keep it at this temperature until the salmon reaches 130 degrees F at its thickest point, about 30 min. Transfer the salmon to a large plate or tray. Add the wine to the court bouillon and let cool to tepid. Return the salmon to the cooled court bouillon and refrigerate overnight.
FOR THE SAUCE: In a large pot of boiling water, cook the spinach for 2 min. Drain and rinse the spinach with cold water. Squeeze the leaves to remove as much water as possible and chop the spinach very fine.
- Follow RecipesDream
- Follow @us
