Whole Poached Salmon with Creamy Ravigote Sauce

In a large fish poacher , combine the water, onions, leeks, carrots, celery, garlic, thyme, parsley, bay leaves, and peppercorns. Bring to a simmer and simmer for 15 minutes. Add the wine and return to a simmer. Add the salmon and cook gently for 5 minutes. Remove from the heat and allow to cool in the poaching liquid.

Lift the salmon out of the poaching liquid and place on a platter. Peel back the skin and remove. Plate with fresh herbs and Creamy Ravigote.

Combine the mustard, egg yolk, and whole egg in the bowl of a food processor , and process on high speed. With the machine running, add the oil in a thin stream, until the mixture thickens. Transfer to a bowl. Using a spoon, force the egg through a coarse sieve into the bowl. Fold in the remaining ingredients. Cover and refrigerate until ready to serve.