The fish is poached in a vegetable - wine broth and then chilled, perfect for entertaining or a light meal on a hot day.Start this recipe early in the day or a day ahead to allow time for the fish to cool after cooking. The original recipe called for using a 26" long fish poacher to cook a whole fish, dressed, with the tail and head on. This version is for 2 1/2 pounds of fillet, skin on, that will easily fit in a large cast iron skillet or standard size roasting pan.Based on a recipe from The Good Housekeeping Illustrated Cookbook, Zoe Coulson, Hearst Books, New York, 1980.
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr
Course: < 30 Min Prep w/Longer Cook Time, Gluten Free, Main Course - Seafood, Prepare Ahead - Serve Later
Servings: 6servings
Author: Catherine Christiano
Ingredients
4cupswater
1cupwhite table wine
2medium carrotssliced, not necessary to peel
1medium onioncut into thin wedges or a large leek sliced thin
1stalk celerysliced
1teaspoondried thyme leaves
1/2teaspoonpeppercorns
1bay leaf
2 1/2poundswhole salmon filletwith skin on
Garnishes
1lemonthinly sliced
parsley or watercress sprigs
Instructions
If you don't have a fish poacher, a roasting pan with a wire rack will work fine or, otherwise a cast iron skillet large enough to fit fish.Add first 9 ingredients (water through bay leaf) to pan. Heat to boiling.
Place salmon on poaching rack. Add additional water until level is about half height of fish. Cover with foil and simmer 30 minutes or until fish flakes in center when tested with fork.
Used 2 pancake turners to carefully lift salmon out of broth and place on serving platter. Cover; chill well.
To serve, garnish with lemon slices and parsley.
Notes
This recipe will pair well with many salads. Green Bean and New Potato Salad works well.