Poached Salmon In Bouillon
|Dry white wine||1 Bottle (1 l)|
|Onion||1 Large, sliced|
|Carrots||4 , sliced|
|Celery stalks||2 , sliced|
|Cucumber slices||1 Cup (16 tbs)|
Combine water, wine, onion, carrots, celery, bay leaves, bouquet garni and salt in a kettle large enough for the salmon, bring to a boil and let simmer for about 30 minutes, while skimming.
Lower the salmon, wrapped in muslin, into the bouillon, adding water to cover the fish, if necessary, and simmer gently for about 45-50 minutes or until the fish flakes easily with a fork.
Remove the fish from the bouillon, lifting in the muslin, and remove the skin.
Arrange the salmon on a hot platter, garnished with lemon and cucumber slices and watercress.