Poached Salmon With Creamy Zucchini Sauce

Cut 2 zucchini into paper-thin rounds. Place rounds in a tightly overlapping pattern on top of fish to resemble scales. Sprinkle with salt and freshly ground white pepper, and wrap each fillet tightly in plastic wrap. Refrigerate for 1 hour.

Cut the remaining zucchini into 1/2-inch chunks. Put in a medium saucepan with 1/2 cup water and 1/2 teaspoon salt. Bring to a boil, lower heat, and cover. Cook for 15 minutes, or until zucchini is very soft.

Transfer cooked zucchini and liquid to a blender. Cut cold butter into small bits and add it to pureed zucchini. Process until very smooth and thick. Add salt and white pepper to taste, and return to saucepan. Keep warm.

Bring 1 inch of salted water to a simmer in a very large skillet with a cover. Unwrap salmon and zucchini rounds. Place in skillet, cover, and cook approximately 10 minutes, or until salmon is just cooked through.

Carefully remove salmon from water and place on plates. Serve with warm zucchini sauce.