Ingredients

• 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

Directions

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

Whip the cream until soft peaks form. Slowly whisk the vinaigrette into the whipped cream until combined. Whisk in the herbs, lemon juice, and vegetable oil. Taste and adjust the seasonings. Use at once or cover and refrigerate.

Serve with poached fish and grilled vegetables.

Yield: about 3/4 cup

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

Preheat the oven to 400 degrees F.

Toss the vegetable with the thyme, salt, pepper, and enough oil to lightly coat. Spread in a roasting pan or on a baking sheet. Roast until the vegetables are tender, about 25 minutes. Cool slightly before serving.

Yield: 4 servings