1 1/2 cups white wine
1 1/2 cups water
1 fresh thyme branch (or 1/2 tsp dried thyme)
1 lemon, cut in half and seeded
4 black peppercorns
2 bay leaves, dry (if fresh, just use one)
1 tablespoon unsalted butter
4 Tea bags of your choice from Tea Range Teas
4 six-ounce portions of wild salmon
To taste use sea salt and ground black pepper
In a large pot (large enough to comfortably fit four portions of salmon without crowding) combine the wine, water, thyme, lemon, peppercorns, and bay leaves. Bring to a boil and reduce the total volume by a third. Lower heat to a simmer.
Note: Poaching is not boiling – it is cooking at a bare simmer.
Add the butter and tea to the court bouillon and then simmer immediately or the tea will steep too much.
Season each portion of salmon with sea salt and pepper.
Look at how thick your salmon portions are and determine your cooking time before you begin. Six minutes per inch of thickness is appropriate for rare salmon; adjust according to taste.
Gently place the salmon portions into the court bouillon and poach, then remove and place on a plate, topping each with about a tablespoon of the pickled cucumbers.
Variation: Squeeze lemon on each salmon and circle each fish with an extra-virgin olive oil from Spain or Italy.