Recipe
Classic Poached Salmon Recipe
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Chefelaine / All my dishes 1 year, 3 months ago
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. Though t... More
Prep:20m Cook:20m Servings:10
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 Chefelaine |
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Fans
Ingredients
- Two 2 lb center-cut salmon pieces, bones removed, skin on
- Salt and freshly ground pepper
- 12 cups Court Bouillon (recipe follows)
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- Garnish
- Seedless cucumber
- Lemon slices
- Watercress
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- Court Bouillon
- Use this for salmon or other large fish.
- Court Bouillon can be strained after using, refrigerated or frozen up to six months.
- Add water to top it up.
- 12 cups water
- 1 cup dry white wine
- 1/2 cup wine vinegar
- 2 onions, sliced
- 2 carrots, sliced
- 2 bay leaves
- 6 stalks parsley
- 1 tsp dried thyme
- 1 tbsp whole peppercorns
Directions
- 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.
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- Court Bouillon
- In a large pot on high heat, bring all the ingredients to a boil.
- Reduce heat and simmer for 15 minutes.
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Viewing Classic Poached Salmon Recipe
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Average score: 4.5 / 5
No. of ratings: 8
No. of ratings: 8
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dagnabbit 1 year, 3 months ago said:
Love it! 5
momo_55grandma 1 year, 3 months ago said:
Great family recipe thanks
22566 1 year, 3 months ago said:
Excellent!
Thank-you
notyourmomma 1 year, 1 month ago said:
The only way to poach is with court bouillion, great recipe. Brava!