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Serves 4 with leftovers
| 1 | teaspoon olive oil |
| 1 | large shallot, thinly sliced |
| 3 | cloves garlic, thinly sliced |
| 1 | cup white wine |
| 8 | cups chicken stock |
| Salt and pepper, to taste | |
| 2¼ | pounds skinless, boneless salmon, cut into 6 equal pieces |
| 2 | cups shelled peas (fresh or frozen) |
| Juice of ½ lemon | |
| ¼ | cup (½ stick) butter |
| 2 | tablespoons chopped fresh chives |
| 2 | tablespoons chopped fresh parsley |
| 2 | tablespoons chopped fresh dill |
1. In a large, deep skillet over medium heat, heat the oil. Add the shallot and garlic and cook, stirring often, for 2 minutes. Add the wine, stock, salt, and pepper and bring to a simmer. Let the mixture bubble for 2 minutes.
2. Reduce the heat to medium-low. Place salmon in the liquid. Cover and cook for 5 minutes. With a slotted spoon, remove fish from liquid, and reserve 2 pieces for the bollito.
3. Transfer 1½ cups of the cooking liquid to a saucepan. Bring to a boil. Cook for 5 minutes. Reserve the poaching liquid remaining in the skillet (about 6 cups) for the bollito.
4. To the liquid in the saucepan, add the peas. Cook for 2 minutes. Add lemon juice and butter. Remove the pan from the heat. Stir until the butter is incorporated. Stir in all but 1 teaspoon of each of the herbs.
5. Place 1 piece of fish on each of 4 plates. Top with peas and sauce and garnish with the remaining herbs. Karoline Boehm Goodnick