Cookbook

Created by Danièle Constantin.

• 2.7 pounds/1.2 kilograms of salmon
• 5 to 6 leeks
• 2 stalks of celery
• 7 to 8 carottes
• 2 shallots or 1 onion
• A small sprig of thyme
• 3 bay leaves
• Olive Oil
• 17 ounces/50 centiliters of water
• 3 tablespoons of fish stock
• 7 ounces/20 centiliters of Barsac wine
• Salt
• Pepper
• Espelette powder or Chili powder
• 2 tablespoons of fresh cream

 Preparation

Place sliced carrots and leeks, celery sticks, finely chopped shallots, the thyme and bay leaf in a baking pan and add a little bit of olive oil. Bake 20 minutes and add 17 ounces/50 centiliters of water and the fish stock. When the mixture begins to color, add to the Barsac and simmer for 10 minutes. Add salt, pepper and a pinch of Espelette pepper powder.
Then add the salmon and poach for seven minutes, turning the fish to ensure even cooking. Remove and place salmon in a dish. Just before serving, remove the celery, thyme and bay leaf. Heat the vegetable preparation for five minutes. Add the cream and then the salmon (heated). Leave everything for two minutes in the oven to reheat and serve warm.  We recommend serving white rice as a side dish.