Classic Poached Salmon
From chefelaine 15 years ago
- 20 minutes to make
- Serves 10
This is one of the most delightful ways to eat salmon. It feeds a large group of people and is perfect for festive lunches or buffet dinners. It is always best to poach salmon on the bone - the salmon flavor is enhanced and it remains moist. Read more Though the bones are easily removed (just lift them out with a pair of tongs after the salmon is poached and the top fillet has been taken off), many people just don't want to deal with them. This recipe, therefore, uses already-boned salmon, but you need two pieces, one on top of the other, to approximate the thickness of a fish that has its bones intact. See less
Ingredients
- Two 2 lb center-cut salmon pieces, bones removed, skin on shopping list
- salt and freshly ground pepper shopping list
- 12 cups Court Bouillon (recipe follows) shopping list
- ============================ shopping list
- Garnish shopping list
- seedless cucumber shopping list
- lemon slices shopping list
- watercress shopping list
- ============================ shopping list
- Court Bouillon shopping list
- Use this for salmon or other large fish. shopping list
- Court Bouillon can be strained after using, refrigerated or frozen up to six months. shopping list
- Add water to top it up. shopping list
- 12 cups water shopping list
- 1 cup dry white wine shopping list
- 1/2 cup wine vinegar shopping list
- 2 onions, sliced shopping list
- 2 carrots, sliced shopping list
- 2 bay leaves shopping list
- 6 stalks parsley shopping list
- 1 tsp dried thyme shopping list
- 1 tbsp whole peppercorns shopping list
How to make it
- Preheat oven to 450°F
- Season each piece of salmon with salt and pepper, and place one on top of the other.
- Measure salmon horizontally at its thickest part.
- Wrap salmon in cheesecloth and place in buttered baking dish.
- Bring court bouillon to boil and pour over fish. I
- t should come three-quarters of the way up the fish.
- Cover dish with foil and place on baking sheet.
- Transfer to oven and cook for 5 minutes per inch.
- Remove from oven, uncover and cool in broth.
- Place on serving platter, using the cheesecloth to help with the transfer.
- Undo cheesecloth and remove top layer of skin.
- Using cheesecloth again, turn salmon over and place skinned side down on serving platter.
- Remove the cheesecloth and top layer of skin.
- Thinly slice cucumber on a mandolin or slicer.
- Bring a pot of water to a boil, immerse cucumber slices and bring back to boil.
- Immediately drain.
- Pat cucumber slices dry.
- Overlap on top of fish to simulate scales.
- Decorate platter with lemon slices and watercress.
- Slice and serve with Green Herb Mayonnaise.
- ============================
- Court Bouillon
- In a large pot on high heat, bring all the ingredients to a boil.
- Reduce heat and simmer for 15 minutes.
The Rating
Reviewed by 8 people-
Love it! 5
dagnabbit
in Barrie loved it
-
great family recipe thanks
momo_55grandma
in Mountianview loved it
-
The only way to poach is with court bouillion, great recipe. Brava!
notyourmomma
in South St. Petersburg loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 4
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "