Poached Salmon Trout With Poppy Seed Vinaigrette
2 cups white wine
1 teaspoon whole black peppercons
1 bay leaf
4 medium leeks, white part only, havled lengthwise.
1 salmon (16 oz)
Poppy Seed Vinaigrette:
1/2 tablespoon lemon juice
1/2 tablespoon balsamic vinegar
2 tablespoons extra-virgin olive oil
1/2 tablespoon poppy seeds
1. In a large roasting pan, combine the wine, peppercorns and bay leaf with 3 cups of water. Bring to boil, then reduce to a simmer. There should be about 1 to 1 1/2 inches of liquid in the pan.
2. Add the leeks and arrange the gish on the top. Cover and simmer until the leeks are tender and the fish is opaque, 12 to 18 minutes.
3. Arrange the fish and leeks on a plater. Add salt and pepper and drizzle the vinaigrette on top.