Poached Fish

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4 (6-ounce) salmon fillets, skin removed

3 cups fish stock

1 cup dry white wine

2 sprigs tarragon

A few blades chives

Classic Creamy Herb Vinaigrette, recipe follows

Roasted Vegetables, recipe follows

Classic Creamy Herb Vinaigrette:

4 tablespoons heavy cream

1/2 cup French Vinaigrette, recipe follows

2 tablespoons minced fresh green herbs (chives, tarragon, oregano)

1/2 lemon, juiced

1 tablespoon vegetable oil

1/4 teaspoon salt

Pinch freshly ground black pepper

Roasted Vegetables:

2 small Japanese eggplants, halved lengthwise and cut into 3/4-inch half circles

2 zucchini, sliced into 3/4-inch thick rounds

4 plum tomatoes, halved lengthwise

1 tablespoon thyme leaves

Salt and freshly ground black pepper

Oil