Salmon a la nage

Ingredients

• 2 198-gram salmon fillets
• 4 cups (950 milliliters) Court bouillon (see recipe)
• 1 yellow pepper, diced
• 1 red peppers, diced
• 1 small green zucchini, seeds removed, diced
• 1 fennel bulb, sliced
• Fennel fonds, to garnish
• 3.78 litres water
• 18 ounces (0.5 litres) white wine
• 2 ounces (60 milliliters) lemon juice
• 2 leek white stem, chopped
• 2 medium parsnip, chopped
• 1 celery root peeled, chopped
• 4 bay leaf
• 6 white peppercorns, crushed
• 1/2 teaspoon (2.5 milliliters) dried thyme
• 5 parsley stems
• 1 tablespoon (15 milliliters) salt