Cut the carrots, leek, and celery into julienne strips. Into a small saucepan, strain 1 cup of the Court Bouillon. Bring to a boil over medium-high heat, add the julienne vegetables, and cook until they are tender but still crisp, 2 to 3 minutes. Drain the vegetables and reserve them.
In a large saucepan, bring the remaining Court Bouillon to a boil over high heat. Meanwhile, cut the salmon into individual serving-sized pieces, and wrap each piece in aluminum foil. Reduce the heat to a simmer, place the salmon packages in the Court Bouillon, and poach them for about 5 minutes. To check the salmon for doneness, remove one package from the liquid with a slotted spoon or spatula and carefully unwrap it. The center of the fillet should still be slightly pink.
To serve, divide the julienne of vegetables among serving plates. Arrange a salmon fillet on top of the vegetables on each plate and spoon a tablespoon of the sauce pistou (see recipe) on each fillet. Pass the remaining sauce for guests to add to taste.
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