myhouseandgarden.com

 Gardening   Recipes   Shopping   Lifestyle   Hints and Tips    Real Estate    Mortgages    Home

You need a large fish kettle,
1 large whole salmon, gutted and scales scraped, 
court-bouillon

For the court-bouillon:
1 onion, thinly sliced
1 carrot, thinly sliced
1 celery stalk, sliced
2 bay leaves
a few parsley stalks
1 tablespoon lemon juice or vinegar
peppercorns
salt to taste
enough water to come up to 3 ins ( 7 1/2 cm ) in the fish kettle

1. put all the ingredients into the fish kettle
2. slowly bring to boil
3. leave to simmer for 10-15 minutes
4. add the salmon
5. bring back slowly to the boil
6. reduce heat and poach for 1 minute
7. turn off heat and leave the salmon in the bouillon
8. check every 15-20 minutes to make sure it is not overcooking 
9. the fish is ready when the large fin on the center of the back 
   ( dorsal fin )  pulls out easily
10. leave it until completely cold
11. if the fish is ready before the bouillon has cooled place the kettle into iced water
12. the fish is more moist if left to cool in the court-bouillon
13. when cool, take out of the kettle and remove the skin
14. then run a knife along the back and lift half a section of the bone trying not to brake it
15. now lift the other halve carefully off
16. remove the bones starting just before the tail end as far as the head
17. you can fill the center with a little mayonnaise and place the 2 halves back on top
18. any damage to the fish can be disguised under thin slices of cucumbers, lemons or mayonnaise

Bon Appétit