Poached salmon

Poached salmon

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Probably the finest way to serve fresh salmon. May be served hot or cold.

Ingredients

Quantity Ingredient
1kg whole salmon steak
1.125 litres water
1/2 lemon, juiced
250ml white wine
1 teaspoon salt
6 black peppercorns
1 bouquet garni

Method

  1. Tie fish into shape carefully with white tape, but not tightly as the fish swells during cooking, or wrap in muslin (cheesecloth). Place in a shallow flameproof dish.
  2. Combine remaining ingredients in a saucepan and bring to just below simmering point. Pour this court bouillon over fish and bring just to the boil. Reduce heat to low, cover dish and poach (the liquid should just shiver throughout cooking – do not let it boil or the delicate fish will spoil).
  3. Continue poaching for 20–30 minutes or until fish flakes easily when tested with a fine skewer. Drain fish, remove skin and serve with parsley, buttered new potatoes and hollandaise sauce.

Note

  • If fish is to be served cold, allow to cool in liquid before skinning. Serve with potato and cucumber salads and mayonnaise or sour cream.
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