Boiled Salmon with Salmon Sauce Recipes
Work Time: 25-30 minutes
Cooking Time: 15-20 minutes
Poaching in a court bouillon, an aromatic liquid, is an ideal way to
cook a whole salmon or salmon trout, adding flavor and keeping it
moist. Ask your fishmonger to clean the fish through the stomach.
For the court bouillon
250ml dry white wine
1.5 liters water, more if needed
1 bouquet garni made with 5-6 parsley
stalks, 2-3 sprigs of fresh thyme, and 1 bay leaf
For the watercress sauce
1 bunch of watercress
250ml double cream
250ml plain yogurt
The salmon can be poached up to 24 hours
ahead and kept, tightly covered, in the refrigerator. Remove the salmon
from the refrigerator 20 minutes before serving to allow it to reach
room temperature. Peel off the skin just before serving. The watercress
sauce can be made up to 4 hours ahead.
Make the court bouillon
Peel the onion, leaving a little of the
root attached, and cut it in half through root and stalks. Lay each
onion half flat on the chopping board and cut across into medium
Peel the carrot and cut it across into
Combine the onion, carrot, peppercorns,
white wine, water, and 5ml salt in the roasting tin. Add the bouquet
garni. Bring to a boil and simmer 20 minutes. Let cool. Meanwhile,
prepare the salmon.
Prepare and boil the salmon
Scale the salmon, then trim the fish.
Using the filleting knife, slit between the ribcage bones and flesh.
Work towards the backbone, loosening the
flesh from the bones on both sides of the ribcage without cutting the
Using the scissors, snip the bone at the
head to release it. Pull the bone out from the head end.
Snip the bone at the tail end to release
it. Cut the bone into pieces and reserve. With the tweezers, remove any
visible bones from the fish, then run your fingers along the inside of
the fish to check that all have been removed.
Rinse the fish inside and out with cold
water and pat dry with paper towels.
Add the reserved pieces of bone to the
cold court bouillon in the roasting tin.
Sprinkle the inside of the fish with salt
and pepper, making sure the seasoning is evenly distributed.
Cut and fold a piece of foil slightly
larger than the fish and lay the fish on it. Set it in the roasting tin
so that the body of the fish is in the liquid.
If necessary, add cold water to the cold
court bouillon so that the body of the fish is completely immersed.
Cover the roasting tin with foil and bring the liquid very slowly to a
boil; this should take about 15 minutes. Simmer 1 minute, then let the
salmon cool to tepid in the liquid. Meanwhile, make the salmon sauce
Make the salmon sauce recipes
Divide the sprigs of the watercress, then
wash them in the colander and dry them thoroughly. Strip the leaves
from the stalks.
Pile the watercress leaves on the
chopping board and chop them, using the chef's knife.
Whip the cream until soft peaks form. In
another bowl, whisk the yogurt until smooth.
Add the yogurt to the whipped cream and
stir gently to mix them together thoroughly.
Add the chopped watercress and a dash of
Tabasco sauce. Cut the lemon in half. Squeeze the juice from each half
and add to the sauce.
Stir the sauce until evenly blended. Add
salt and pepper to taste. Cover the bowl and chill until ready to
Finish the salmon
Holding the ends of the foil, carefully
lift the salmon out of the liquid; let drain. Lift the fish off the
Using the small knife, slit the skin
neatly around the head. Repeat around the tail.
Peel off the skin from the body, pulling
it gently with the help of the small knife. Leave the head and tail
intact. Scrape along the back ridge of the fish to remove the line of
Using the small knife, gently scrape off
any dark flesh from the length of the salmon.
To serve this salmon dinner recipes
Carefully transfer the fish to a large,
oval platter and decorate with fresh dill sprigs, salad leaves, tomato
wedges, and vegetables, if you like. Serve the salmon sauce
(watercress) recipes separately. Slice the salmon, discarding the head