Provencal Salmon

Ingredients

• Court Bouillon
• 2 medium carrots
• 2 stalks celery
• 1 leek
• 1 sprig fresh thyme or 1 sprig a pinch dried thyme
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 2 quarts water
• 2 cups dry white wine
• Sauce Pistou
• 1 cup olive oil
• 2 tablespoons sherry wine vinegar
• 1 bunch basil leaves, chopped
• 3 shallots, minced
• 4 ripe tomatoes, peeled, seeded, and chopped fine
• 1/2 lemon, zested and grated
• 1 tablespoon minced fresh chives
• 1 tablespoon minced fresh tarragon
• salt, freshly ground pepper and cayenne pepper, to taste
• 2 carrots, peeled
• 1 leek, white part only
• 2 stalks celery, with strings removed
• 2 quarts court bouillon
• 2 lbs salmon fillets, Chinook