Poached Salmon Fillet in White Wine Tarragon Roast Broth

Remove the salmon fillet from the refrigerator about 1 hour before preparation. Peel the shallot and cut it into slices. Boil the wine, vermouth, pepper, shallots, bay leaf, kitchen herbs and a little salt. Add the fish stock and simmer for about 5 minutes with the lid closed.

Rinse the salmon fillet and dry it with kitchen roll. Cut into portions of your choice. Place the salmon fillet in the simmering broth, remove the pan from the heat and cook (poach) the salmon for 5-10 minutes with the lid closed. Lift out and bring to the table on the spot. Season with fleur de sel. Serve with fine salads, salsa verde and new potatoes.

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