Salmon en Cocotte with Celery and Orange
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. After cooking our salmon on top of leeks, thyme, and garlic in the covered pot, we removed the fish, added a healthy dose of white wine to the leeks, and simmered the mixture until it had reduced slightly. We then whisked in some butter for richness and the sauce for our salmon en cocotte recipe was complete.