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Fill a stockpot with water and bring to a boil. Generously salt the water and add in 1 roughly chopped carrot, onion, celery, bay leaf and peppercorns. Lower the heat to a rolling simmer.
Try this refreshing salad any time of the year as a starter or an entrée. Here we are serving it on a bed of croutons and my version of Michel Guérard’s famous Sauce Vierge. Plus, there’s no need to discard the head and the broth. Cut the head into strips, deep-fry them, and use the broth for the most amazing seafood soup!