Poached Salmon

Description
Purchased from the Davis Estate in Anna, Texas in 1994. Dated 1954.

Ingredients

 * 8 salmon fillets (approximately 6 ounces each)
 * 1 carrot, sliced
 * 1 small white onion, sliced
 * 1 stalk celery, sliced
 * 2 slices lemon
 * several sprigs of parsley
 * 6 bay leaves
 * salt to taste
 * 1 cup dry white wine
 * 5 tablespoons lemonade

Directions

 * 1) Cut the salmon fillets into individual portions with the chef's knife.
 * 2) Place in a large skillet the carrot, onion, sliced celery, lemon, parsley, and bay leaves.
 * 3) Add the cold water to cover, salt to taste, the wine, and the lemon juice. Bring the water to a boil, uncovered.
 * 4) Adjust heat to simmer and let cook for 5 minutes.
 * 5) Turn off the heat and leave undisturbed for 10 minutes.
 * 6) Then remove it carefully to a serving platter; the salmon will be perfectly done. Serve warm and plain or with any seafood.

Contributed by
Cat's Recipes Y-Group