Court bouillon: Pour water into a pot and add remaining ingredients. Simmer about 30 minutes to develop the flavours.
Remove from the heat and submerge salmon pieces in the broth.
Cover and let rest 30 minutes.
Remove salmon from the court bouillon.
Centre salmon pieces in soup plates, spoon court bouillon over them and serve with kale and carrots.
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.