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“Until I discovered cooking, I was never really interested in anything.”

-Julie Child

It feels like a quote kind of day, so we found one by Julia Child. The more I read, the more in love with cooking I became. If you have any quotes about cooking, please post them in the comments.

Let’s get straight to the recipe, courtesy Chef Franklin Biggs.

Poached Salmon in Tomato Broth:

3 lb. Salmon fillet, cut into 5 ounce portions about 1 inch thick

6 potatoes, peeled

1 cup pesto

Olive oil

To taste salt and pepper

1 onions, chopped

3 TB roasted garlic

8 roma tomatoes, chopped

1 cup white wine

1/4 cup fresh basil

As needed salt and pepper

Boil the potatoes in water, cool. Whip in the mixer with pesto and olive oil to obtain a good texture. Season to taste and keep warm.

Saute the onion, garlic and tomatoes and add the white wine. Add 3 cups water and simmer for 10 minutes. Season the fish, and add to the broth. Poach for 10 minutes. Remove the fish and reserve. Bring the broth to a boil, strain and season to taste. Just before serving add the fresh basil and a little roasted garlic.

Serve the fish in a shallow bowl on top of the mashed potatoes surrounded with the tomato broth.

We have one more quote from Julie Child: “Bon a petiet.”