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Title: Poached Salmon Categories: Fish, Barry Yield: 4 Servings 2 lb Piece of Salmon -or 4 six-ounce cutlets ---------------------------FOR THE COURT-BOUILLON--------------------------- 1/2 Lemon 4 Peppercorns 1 1/2 pt Water Bay Leaf 1 ts Salt Put all of the ingredients for the court-bouillon into a large saucepan, bring to the boil and simmer for 10 to 15 minutes. To ensure the salmon stays moist and keeps a good shape, wrap each piece in a suitable cling film. Lower the salmon carefully into the hot court-bouillon, bring back to the boil and simmer gently. For a 2lb piece, allow it to simmer for just 12 minutes, then turn the heat off and leave the salmon in the hot water for a further 12 minutes. For the cutlets, simmer for 5 minutes and leave to stand in the hot water with the heat turned off for a further 5 minutes. If you want to serve it cold, leave to cool completely in the water before unwrapping it. Serve with new potatoes, Hollandaise Sauce and crisp green beans Posted to recipelu-digest by molony |