Tuesday, 19 September 2017

Whole Poached Salmon

First make a court bouillon.
In a large saucepan of water (enough to cover the salmon when it in a fish kettle) add a few bay leaves, a glass of white wine, a handful of peppercorns, chopped spring onions, fennel trimmings and some chopped dill.
Bring to the boil then leave to cool and infuse.
Place the salmon in a fish kettle and cover with the court bouillon, bring to the boil.
Turn of the heat and place the lid on the fish kettle and leave to poach.
The fish should be ready when the liquid is cold.
Remove from the kettle and serve.

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