COURT-BOUILLON
Steps:
- Place fish bones, onion, peppercorns and thyme in the water and boil for half an hour. Drain.
- Wrap salmon in cheesecloth. In a pan large enough to hold the salmon, bring court bouillon almost to a boil. Place the salmon in and cook, at just below the boil, for 10 minutes for each inch of the salmon's thickness.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 2 grams, Carbohydrate 3 grams, Fat 3 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 1 gram, Sodium 184 milligrams, Sugar 1 gram
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