Court-Bouillon

Directions

1. 1
   Place fish bones, onion, peppercorns and thyme in the water and boil for half an hour.
2. 2
   Drain.
3. 3
   Wrap salmon in cheesecloth.
4. 4
   In a pan large enough to hold the salmon, bring court bouillon almost to a boil.
5. 5
   Place the salmon in and cook, at just below the boil, for 10 minutes for each inch of the salmon's thickness.