The French love to cook vegetables until they are as sweet as sugar. They call this a confit, short for confiture or jam. For this dish, we cook the red onions to the consistency of marmalade and flavor them with red wine. We poach the fish in red wine too. This combination is, as they say, formidable.
Heat the remaining wine and the fish fumet in a wide saucepan to simmering (see Note). Add the fish and poach gently over low heat until just cooked through, about 7 minutes. Using a slotted spatula, transfer the salmon to a warm platter. Boil the poaching liquid until somewhat syrupy, then stir in the onion confit and just heat through. Swirl in the remaining
© 1998 Joyce Goldstein. All rights reserved.