There are many recipes for Court-bouillon. This recipe for salmon poached in Court-bouillon is from fellow 'board' poster Mia:
1-1/2 cups Chablis or other dry white wine (I HAD ONLY CHARDONNAY - it was fine)
1/2 cup water
1 onion, sliced
1 lemon, sliced
4 springs fresh parsley
1 teaspoon dried dillweed
1/4 teaspoon freshly ground pepper
4 1-inch thick salmon steaks or filets (about 1-1/2 pounds)
NOTE FROM ME............I added a few capers...only because I love them.
Combine the first 7 ingredients in a large skillet or poacher. Bring to a boil; cover, reduce heat and simmer ten minutes. Add the salmon steaks or filets; cover and gently simmer 8 minutes or until salmon flakes easily. Do not over cook. Remove from poaching liquid and serve.