Poached Salmon Recipe

3 lb. filleted salmon
2 lb. fish heads and bones
2 bay leaves
1 onion, with cloves
2 stalks of celery
1 1/2 tsp salt
1 tsp peppercorns
1/2 tsp thyme
1/2 tsp tarragon
1/2 C vinegar
1 pint white wine or dry vermouth

Combine all the ingredients for the bouillon except the salmon and wine....add enough water to cover all the fish bones and heads. Bring to a boil and cook for 15 minutes. Taste for salt, and correct the seasoning. Add the wine and continue cooking for 5 minutes.

Wrap the salmon in cheesecloth and lower into the bouillon. Boil at a low boil allowing 6 minutes per pound. Test the fish with fork or toothpick for tenderness. Remove to a hot serving dish.