7-8 lb salmon
1 bay leaf
1 sprig parsley
Prepare the salmon by slitting the
stomach and removing the insides from head to tail. Wash the cavity
under cold running water.
Place half a lemon, 2 small pieces of onion, a bay leaf and sprig of
parsley in the cavity. (The fish can be gutted by removing the head and
drawing the entrails out with the curved handle of a soup ladle. This
means the stomach remains whole and is better to dress for a buffet
table. However many fish are bought already gutted.)
Half fill a fish kettle with the
court-bouillon and lower the fish into the cold liquid, bring to the
boil gently and then simmer over a low heat for about 45 minutes.
Remove from the heat and allow to cool for some hours in the fish
Do not cook over a high heat or the fish will split.
Remove fish from the liquid and allow to
drain for about 1 hour if using cold, as a dressed salmon.
Alternatively serve the salmon hot with Hollandaise or Mousseline
As fish kettles are fairly large, the
smallest being around 18 in, many people do not want the expense of
buying one or the storage problem for an occasional large fish. It is
possible to cook a fairly large fish in a modern oven if you have a
large roasting pan. Pour the court-bouillon to about a quarter of the
way up the pan and place the fish diagonally across. The head may be
cut off and the tail wrapped in foil to make the fish fit.
Cook head beside the fish. Pour oven much
liquid as the pan will take and cover with a double sheet of foil or
another large roasting pan.
Allow 10 minutes for each 1 lb using this
method at 325°F. Cool as instructed above.
This method is also used for salmon, trout and sea bass.
To dress a salmon
21/2 cups/1/2 pt aspic
12 stuffed olives
Remove the top skin of the salmon and any
grey bits on the pink flesh with the back of a knife.
Arrange on a serving platter. Make up the
aspic jelly as directed on the packet with boiling water and allow to
Paint the salmon over with the aspic and
allow to set slightly. After about 30 minutes pour a little more aspic
all over the fish. Allow to set.
Slice the cucumber very thinly and cut
slices in half. Cut the olives into thin slices. The lemon can be
marked on the outside with a sharp knife in lines and sliced thinly.
Arrange the cucumber slices in a wavy
pattern along the edge of the fish. Use the olives to mark the
backbone. Paint each slice with aspic before arranging.
Use the halved lemon slices for the other side of the fish, then pour
over another coating of almost setting aspic. Any excess aspic may be
chopped on the plate around the fish when it has set.
These are only suggestions, and the fish can also be decorated with
radishes, hard-boiled egg, parsley, halved lemons.
Serve this poached salmon recipes with
Mayonnaise or Green Sauce.