|Salmon||6 Pound, cleaned (1 Whole)|
|Chicken bouillon cubes||6|
|White vinegar||1⁄4 Cup (4 tbs)|
|Dried dill weed||1 Pinch|
|Bechamel sauce||1 Cup (16 tbs)|
|Lemon juice||3 Tablespoon|
Remove the head and tail of the salmon.
Place the salmon in a fish poacher or any deep baking pan, and cover it with water.
Remove the fish, and add the chicken bouillon cubes to the water along with 1/8 cup vinegar to each 1 quart water.
Add peppercorns and dill weed.
Bring the water to a boil, and place the fish in the poacher.
Cover, and barely simmer for less than 1 hour, or until the fish is flaky and tender.
Prepare lemon sauce by combining the bechamel sauce, lemon juice, and nutmeg.
To serve, arrange the whole fish on a giant bed of lettuce.
Garnish with lemon wedges and cherry tomatoes, and serve with delight and pride.
You may wish to peel off the skin on the side of the fish.
Replace the head and tail, garnish with parsley, and if you are fussy, cover the eye with a slice of olive.