|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.
Serving size: Complete recipe
Calories 3458 Calories from Fat 991
% Daily Value*
Total Fat 110 g169.9%
Saturated Fat 20.6 g103.1%
Trans Fat 0 g
Cholesterol 1434.4 mg478.1%
Sodium 8192.7 mg341.4%
Total Carbohydrates 29 g9.6%
Dietary Fiber 0.72 g2.9%
Sugars 12.8 g
Protein 552 g1104.1%
Vitamin A 74.7% Vitamin C 38.3%
Calcium 67.3% Iron 121.2%
*Based on a 2000 Calorie diet