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Ingredients
- 2 pounds of bones from any white-flesh fish (halibut or whiting, for example)
- 1 onion, whole
- 6 peppercorns
- Pinch of thyme
- 2 quarts water
Method
- 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.
