Poached Salmon in Court Bouillon
Nutrition
Calories: 318 kcalCarbohydrates: 30 gProtein: 29 gFat: 18 gSaturated Fat: 10 gCholesterol: 57 mgSodium: 3669 mgFiber: 11 gSugar: 14 gVitamin A: 208.175 IUCalcium: 134 mgIron: 11 mg
Ingredients
- 4 quarts water
- 2-1/2 cups cider vinegar or wine
- 3 whole carrots peeled and chopped
- 5 whole onion peeled and chopped
- 3 stems parsley
- ¼ oz bay leaf 1 bay leaf
- 1 oz thyme sprig one sprig
- 2 tbsp salt
- 1 teaspoon whole white peppercorn
- 1 whole salmon filleted, boned and skinned
- 1 pinch salt
- 1 pinch pepper
Instructions
- Bring the water and vinegar or wine to a boil. Add vegetables and seasonings except for the peppercorns. Simmer for 50 minutes then add peppercorns. Simmer for another 20 minutes. Cool and then strain the liquid.
- To cook the salmon: Have the fish monger fillet, bone, and skin a whole fish. With the skin side up on 1/2 of the fillet, season with dill, salt, and pepper. Place the other fillet skin side down on top of the other 1/2, season, then wrap securely in parchment paper or moistened cheesecloth and secure cheesecloth with string. Submerge the salmon in the cooled Court Bouillon and slowly bring to boil. Lower the temperature to simmer for 10 minutes to a pound. When the salmon is pink and begins to flake, remove it from the Court Bouillon.
- Serve it hot with Egg Sauce or chilled with flavored mayonnaise or yogurt flavored with cucumber and dill.