Medallions of Salmon à la Nage

Virtually any whole fish or piece of fish can be poached in a court bouillon and end up à la nage. Fish fillets are the most convenient because they contain so few bones, but fish steaks (what the French call darnes if they come from a round fish and tronçons if they come from a large flatfish like halibut) are also dramatic and work well. I like to poach thick salmon steaks that I first bone and then tie up into round medallions.

You can poach sal