Provencal Salmon

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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, recipe follows

2 pounds Chinook or King salmon fillets

Court Bouillon:

2 medium carrots

2 stalks celery

1 leek

1 sprig fresh thyme or a pinch dried thyme

1 bay leaf

1 teaspoon salt

1/2 teaspoon freshly ground pepper

2 quarts water

2 cups dry white wine