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Cook The Book: Poached Salmon With Beurre Blanc

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Serious Eats
Related tags
main-dish low carb nut free memorial day dinner french


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For the court-bouillon:

2 pints water

2 carrots, peeled and sliced

1 large onion, peeled and sliced

1 celery stick, sliced

2 cloves

A few peppercorns

2 bay leaves

1 tablespoon salt

2 tablespoons white wine vinegar

2-pound piece of wild salmon, on the bone

For the beurre blanc:

6 tablespoons white wine vinegar

1/4 cup water

4 shallots, peeled and very finely chopped

Salt and white pepper

1 cup cold, unsalted butter, cut into cubes

A squeeze of lemon juice

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