Title: Glazed Poached Salmon
Categories: Fish Salmon
Yield: 1 Servings

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Info file

Clean a salmon weighing about 10 pounds, leaving head and tail intact. Place it on a thin wooden board that will fit on the rack of the saumoniere or fish kettle, wrap the fish and board in a piece of cheesecloth, and tie it in place with string. Put this in the kettle with enough court-bouillion for shellfish to cover generously Bring the court bouillion to a boil and simmer the salmon for 1 to 1-1/2 hours, or about 10 minutes per lb Turn off the heat and leave the salmon in the water until it is cold.

Lift out the fish, drain it well, and remove the string and cheesecloth. Take off the skin and the dark flesh from one side of the fish. Carefully turn onto a serving platter so that the skinned side is underneath. Remove skin and dark flesh from the side now uppermost.

Coat the fish with a thin layer of cold but still liquid aspic and decorate it with fanciful shapes -- flowers, crescents, and circles-- made of carrot, hard-cooked eggs, water cress, tarragon leaves, lemon peel, and pimentos. Coat the fish with several layers of aspic and chill it in the refrigerator until ready to serve. Garnish the platter with congealed aspic stirred into fragments with a fork, with serated slices of lemon, and with parsley. Put a cherry tomato in the salmon's mouth. Serve the aspic with a sauceboat of green mayonnaise.

From: The Gourmet Cookbook, Volume II Shared by: Pat Stockett From: Pat Stockett Date: 18 Nov 96 National Cooking Echo Ä

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