1 (1.6-3.25 kg (3 1/2 - 7 lb) salmon
about 13 1/2 cups (3.5 litres) Court Bouillon
about 13 1/2 cups (3.5 litres) Court Bouillon
method
1. Cut the fins from the fish, remove the scales and thoroughly wash the body cavity. Tie the mouth of the fish shut. Tie the body of the fish loosely to keep it in shape during cooking - two or three bands of string around the fish to prevent the body cavity from gaping are usually sufficient. Weigh the fish and calculate the cooking time. Allow 5 minutes per 450 g (1 lb) for salmon up to 2.25 kg/5 Ib in weight; 4 minutes per 450 g/1 lb plus 5 minutes for salmon up to 3.25 kg (7 lb.
2. Put the fish in a fish kettle and pour over the court bouillon. Bring the liquid gently to just below boiling point, lower the heat and simmer for the required cooking time. The court bouillon should barely show signs of simmering; if the liquid is allowed to bubble then it may damage the delicate salmon flesh. If serving the salmon cold, simmer for 5 minutes only, then leave the fish to cool in the cooking liquid.
3. Drain the salmon well and untie the body. Slide the salmon on to a large, heated platter. Slit the skin around the body immediately below the head and just above the tail of the fish. Carefully peel back the skin from the head towards the tail. Carefully turn the fish over and remove the skin from the second side. Untie the mouth.
4. Garnish the salmon with lemon slices and parsley sprigs. Freshly cooked vegetables (new potatoes and baby carrots) may be arranged around the fish.
Serve at once.
2. Put the fish in a fish kettle and pour over the court bouillon. Bring the liquid gently to just below boiling point, lower the heat and simmer for the required cooking time. The court bouillon should barely show signs of simmering; if the liquid is allowed to bubble then it may damage the delicate salmon flesh. If serving the salmon cold, simmer for 5 minutes only, then leave the fish to cool in the cooking liquid.
3. Drain the salmon well and untie the body. Slide the salmon on to a large, heated platter. Slit the skin around the body immediately below the head and just above the tail of the fish. Carefully peel back the skin from the head towards the tail. Carefully turn the fish over and remove the skin from the second side. Untie the mouth.
4. Garnish the salmon with lemon slices and parsley sprigs. Freshly cooked vegetables (new potatoes and baby carrots) may be arranged around the fish.
Serve at once.
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