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    • Whole Poached Salmon

    Mark Sharron
    Easy
    30 minutes to 1 hour
    8
    A whole poached salmon makes a spectacular centrepiece at a buffet, for the Christmas table and its succulent meat will easily feed the masses. You will need a 24 inches fish kettle. But, if you don't have a fish kettle, use a large roasting tin, cover the fish tightly with tin foil and cook as below or place it in an oven at Gas Mark 4/180°C/fan oven 160°C for about 1 hour.
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    Ingredients

    • 1 salmon weighing 2-3kg or 4-6lb
    • For the court bouillon/ poaching stock
    • 300ml of white wine vinegar
    • 1 large sprig of parsley
    • 1 large sprig of thyme
    • 2 small onions, chopped
    • 2 carrots, chopped
    • 4 bay leaves
    • 2 cloves garlic
    • Black pepper
    • A good pinch of salt
    • 1 litre of water
    • Lemon juice
    • Toppings: Cucumber slices, watercress, lemon wedges and mayonnaise.

    Method

    • Prepare the salmon. Using the back of a fish poacher knife, held at an angle, carefully scrape the scales from the whole fish, working from the tail to the head.
    • Rinse under cold 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 a 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, carefully lift the whole 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, the flat side uppermost.
    • Using a sharp knife, ease the skin gently away from the flesh and transfer the salmon to a large flat serving dish, turning it over.
    • Carefully 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 large flat serving dish with sprigs of dill in between. Serve the Green mayonnaise sauce separately in a sauceboat.