Glazed Poached Party Salmon
|Salmon||4 Pound (1 Small)|
|Lemon glaze||1 Cup (16 tbs)|
Wrap the fish in cheesecloth.
Place on a trivet in steaming Court Bouillon.
Fish should be half covered with liquid.
Cover and simmer 15 to 20 minutes per pound (half that time for completely thawed or fresh salmon).
At midway point, turn wrapped fish over.
Cool in the liquid for 30 minutes, then remove and chill.
Strain and save the liquid.
Unwrap fish carefully onto a rack over a shallow bake pan.
Remove all skin and apply Lemon Glaze.
COURT BOUILLON: Bring to the boil 1 quart water, 1 slice lemon, 1/4 cup vinegar, some celery tops, chopped carrot, 1 bay leaf, 1 onion sliced, 4 peppercorns, 2 teaspoons salt.
Simmer 10 minutes before adding fish.
lemon glaze: Dissolve 1 3-ounce package lemon jelly powder and 1 envelope plain gelatine in 1 1/2 cups strained Court Bouillon.
When completely dissolved, add 1 cup cold water and 2 tablespoons vinegar.
If salmon is pale, stir in several drops of rose food coloring.
Cool until mixture is as thick as egg white, then spoon over chilled fish and refrigerate to set.
Set remaining glaze over a bowl of warm water to keep in liquid form while you prepare the garnishes.
garnishes: Slice stuffed olives and 1 or 2 small gherkins thinly.
Dip uniform slices of olive into Lemon Glaze.
Arrange a row close together along the centre.
Dip half slices of gherkin circles in glaze and arrange like leaves on either side of the olive slices.
Chill until set.
Spoon remaining cool liquid Lemon Glaze over the salmon, remelting any jellied drips if necessary.