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Whole poached and dressed salmon-recipe

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Whole poached and dressed salmon-recipe

Recipe-Whole poached and dressed salmon
Whole poached and dressed salmon

 

 

 

 

 

 

 

Recipe-Whole poached and dressed salmon
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5 from 2 votes

Recipe-Whole poached and dressed salmon

A classic for cold buffets, traditionally served with hollandaise sauce.
Course Appetizer, Dinner
Cuisine French, Mediterranean
Keyword fish, salmon, seafood
Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings 8 SERVES

Ingredients

  • 2–3

    kg salmon scaled, gutted through the gills and trimmed

  • 3–4 quarts court bouillon

For decoration

  • 1 piece cucumber, thinly sliced
  • 24 piece unpeeled, cooked shrimp, deveined
  • 1 handful of sprigs
  • cup aspic jelly (optional)

To serve

  • cup mayonnaise
  • 1 piece lemon(grated zest of 1 lemon, and a squeeze of juice)

Instructions

  • Make sure the fish is clean and the bloodline has been removed. Trim the tail into a “V”shape
    with scissors
  • Arrange the fish in a suitable flameproof baking tray or on the trivet of a fish kettle.
    Pour in the court bouillon. Cover and bring to a boil, then reduce the heat so the liquid barely
    quivers. Cook for 15 minutes, then remove from the heat and leave the fish in the liquid for
    another 15 minutes. Remove from the fish kettle and allow to cool completely.
  • Very carefully peel away the top skin of the fish, carefully turn, and remove the skin from
    the other side. Slide on to a serving dish. Arrange slices of cucumber over the fillets and decorate with shrimp and dill. If it is not to be served within an hour or two, a coating of aspic can keep it glossy. Follow the package instructions to make the aspic, cool completely, then spoon over the top of the garnish and fish.
  • Mix the lemon into the mayonnaise and serve separately, with potato and side salads
  • Prepare ahead
    Poach the fish up to 6 hours ahead, cover, and refrigerate. Return to room temperature before garnishing and serving

Video

Notes

The fish:  Salmon, or sea trout, large brown trout, or large rainbow trout and shrimp

See also other recipes with salmon

See here If you want to know how  to  gutt a salmon  through the gills

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