Poached salmon in court bouillon
By Jack Stein From Saturday Kitchen Ingredients For the court bouillon 1 onion, sliced 1 carrot, peeled and sliced 1 bay leaf 1 fresh thyme sprig 100ml/3½fl oz white wine vinegar 6 whole black peppercorns 1 star anise 4 salmon fillets (180g/6¼oz each) salt For the …