Whole Poached Salmon
A whole poached salmon is a spectacular dish and makes the perfect centrepiece at a buffet.
If you don't have a fish kettle, use a large roasting tin, cover tightly with foil and cook as below or place in an oven at Gas Mark 4/180°C/fan oven 160°C for about 1 hour.
Preparation: 45 minutes + overnight cooling + chilling
Plus: Cooking time: 15 minutes
- 1.75kg Fresh whole Salmon, gutted
- For Court Bouillon (poaching stock)
- 150ml Dry White Wine
- 8 Peppercorns
- 1 Small Onion, sliced
- 1 Carrot, peeled and sliced
- 1 Bay leaf
- 2–3 Parsley Stalks
- 1/2 tsp Salt
- 1 Lime, sliced
- 2 Limes, sliced finely
- Stuffed Eggs
- Sprigs of Dill
- Green mayonnaise sauce
- Prepare the salmon. Using the back of a knife, held at an angle, scrape the scales from the whole fish, working from the tail to the head.
- Rinse under cold, running water to remove the scales and all traces of blood from the backbone. Pat the fish dry with kitchen paper.
- Use a pair of scissors to cut off the salmon's fins from its sides, along its back and belly. Snip the tail into a V shape.
- Place the salmon on the trivet and lower it into the fish kettle.
- Pour over the white wine and just enough water to cover, then add the rest of the court bouillon ingredients.
- Cover and bring the liquid slowly to the boil (approximately 15 minutes). Simmer for 1 minute per 450g of weight.
- Turn off the gas or, if using an electric cooker, take the fish kettle off the hot plate.
- Allow the salmon to cool in its liquor overnight or for several hours. Do not be tempted to lift the lid in the early stages of cooling.
- Once cold, lift the salmon on the trivet out of the fish kettle and allow it to drain for a few minutes.
- Lift the fish off the trivet and place it on a large board, flat side uppermost.
- Using a sharp knife, ease the skin gently away from the flesh and transfer the salmon to a flat serving dish, turning it over.
- Remove the skin from the other side, but leave the head and tail on for a buffet presentation.
- Chill the salmon in the refrigerator until ready to serve.
- Decorate the salmon with slices of lime arranged in an attractive row down the centre of the fish.
- Place the eggs around the edge of the platter with sprigs of dill in between.
- Serve the Green mayonnaise sauce separately in a sauceboat.
Freezing not recommended
To enhance the presentation of the salmon, you could serve it on a sheet of mirror glass or a shiny oval catering plate.
This recipe is from WI Complete Christmas by Sian Cook & Margaret Williams and published by Simon & Schuster in 2010 ISBN 978-0-85720-028-0- priced £12.99
For a complete list of all WI books please send a sae to WIE 104 New Kings Road, London SW6 4LY