The poaching liquid for the salmon is Court Bouillon, a relatively easy quick vegetable stock with wine. The court bouillon consisted of carrots, leeks, fennel, onion, and a sachet with herbs, peppercorns, and garlic.
After the court bouillon is made, strain and lower the heat to approx 200 F. Now it is time to poach! Put the salmon in a large heavy pot or pan so there is enough room to cover with the liquid. Chef Keller has many suggestions in his book on poaching for serving the fish hot or cold. We chose hot.
While we were making the salmon we also cooked Chef Keller's Saffron Rice. The recipe calls for a short grain rice that I could not find at my local supermarket, so I had to settle for risotto style short grain rice.
Overall poaching turned out to be a very easy cooking method, kept the fish very moist, and infused the fish with flavor!
We served the fish over the rice, with some of the court bouillon vegetables and fresh peas on the side. Delicious!