0
0 ITEM(S) - £0.00 GO

Menu

    • 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.
    1 rating
    layout 0 comment

    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

    • Step-by-Step Method: Whole Poached Salmon
    • Clean the whole salmon, removing any scales and innards if necessary
    • Rinse the salmon under cold water and gently pat dry
    • Chop onions and carrots into rough chunks
    • Lightly crush the garlic cloves with the flat of a knife
    • In a large fish kettle or poaching pan, combine the white wine vinegar and water
    • Add the chopped onions, carrots, garlic, whole parsley sprig, whole thyme sprig, bay leaves, black pepper, and a good pinch of salt to the liquid
    • Place the pan on the stove and bring the court bouillon (poaching liquid) to a gentle boil
    • Once the liquid reaches a boil, reduce heat and simmer for 20 minutes to infuse flavors
    • Meanwhile, cut a piece of cheesecloth or kitchen string to help lift the fish later (if desired)
    • Allow the poaching liquid to cool slightly for 5–10 minutes after simmering
    • Carefully lower the cleaned salmon into the court bouillon, ensuring the fish is fully submerged (add a little more water if needed)
    • Slowly bring the liquid back up to just below a simmer (do not boil; target temperature 75–85°C or 165–185°F)
    • Poach gently for 25–35 minutes or until the thickest part of the salmon reaches 50–55°C (122–131°F) and the flesh is opaque and flakes easily
    • Turn off the heat and let the salmon rest in the liquid for 10 minutes to finish cooking and set the texture
    • Prepare your garnishes: slice cucumbers, cut lemon wedges, wash watercress, and ready the mayonnaise for serving
    • Lift the salmon carefully from the pan using two large slotted spatulas or the cheesecloth, allowing excess liquid to drain
    • Place the salmon on a serving platter and gently peel away the skin for more elegant presentation, if desired
    • Decorate the surface of the salmon with overlapping cucumber slices (“scales”), watercress sprigs, and arrange lemon wedges decoratively around the fish
    • Serve with chilled mayonnaise and additional lemon juice as desired