For 4 people.

Court bouillon

5 cups of water
Bouquet garni
1 onion sliced
1 carrot, sliced
1 tsp salt, 4 peppercorns
1 cup of dry white wine

Simmer all the ingredients together for 45 minutes, strain and cool before using as required.

4 salmon cutlets
2-1/2 cups of court bouillon
4 shallots finely chopped
2/3 cup of dry white wine
2 Tbsp of fresh dill
Reduced court bouillon
Cream
Salt and pepper

• Poach the salmon cutlets in Court bouillon for 10 minutes or until the flesh is opaque.
• Keep warm in turned off oven.
• For the sauce, place the shallots in a pan with the white wine and 2 cups of the court bouillon.
• Add the dill.
• Reduce this by boiling until it looks syrupy in consistency.
• Add some cream and reduce again.
• Season to taste.
• Serve the salmon covered with the sauce.