Hot poached salmon

3-4kg whole salmon, cleaned and fins removed

For the Court Bouillon

1l dry white wine

60ml white wine vinegar

4 large carrots, sliced

4 large onions, sliced

4-5 celery sticks, chopped

12 parsley stalks, crushed

1 bouquet garni

20 peppercorns, lightly crushed

salt & pepper

First make the Court Bouillon. Place the wine in a large saucepan, add 2 litres of water and all of the ingredients. Bring to the boil, lower the heat and simmer for 30 mins. Cool and then drain.
Tie the body of the salmon loosely to keep it in shape when cooking – two bands of string around its body should suffice.
To calculate the length of cooking time, check the weight of your fish. Allow 4 mins per 450g, plus another 5 mins. For Instance, a 4kg salmon would require approx 95 mins cooking time.
Place the fish in a fish kettle and pour over the Court Bouillon. Bring the liquid to just below boiling point, then lower the heat and simmer for the required cooking time. Do not allow the Bouillon to bubble.
If serving the salmon cold, simmer for 5 mins only, then leave the fish to cool in the cooking liquid.
Drain the salmon well and untie the body. Lift on to a large platter. Carefully peel back the skin from the head towards the tail, and repeat on the other side.
Serve with fresh vegetables or salad.

Get in touch to see which ingredients for this we have in stock today. Call us on 07399 549295 or email cliftonseafood@outlook.com

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