Salmon en Cocotte with Leeks and White Wine
Why This Recipe Works
We knew it would be important to have uniform pieces of fish that would cook evenly for our salmon en cocotte recipe, so we settled on using a whole center-cut fillet, which we then cut into evenly sized individual fillets. We also found it best to remove the skin from the salmon so the flesh of the fish would pick up the flavors of the aromatics. Next, we decided on the aromatics for our salmon en cocotte recipe—in this case, leeks, thyme, and garlic. After heating them until fragrant, we added our salmon on top of the leeks and placed the covered pot in the oven to cook.