Poached Salmon A La Francais
|Salad oil||15 Milliliter (1 Tablespoon)|
|Lemon||1 , juiced|
|Lemon||1⁄2 , peel grated|
|Peppercorns||6 , crushed with back of spoon|
|Salt||15 Milliliter (1 Tablespoon)|
|Onion||1 Small, quartered|
Spread the oil in a frying pan (I like to use the teflon coated type), or in a flat baking dish.
Place the salmon slices next to one another, but not overlapping.
Add the lemon juice and peel, peppercorns, salt, onion and enough hot water to just cover the fish.
Cover and poach on top of the stove (if in frying pan) over low heat for 10 - 20 minutes; or in a 325°F (165°C) oven (in baking dish) for the same length of time, or until the salmon flakes.
Allow the fish to cool in the liquid.
Drain well and remove the skin.
Arrange on a serving platter, then completely cover the fish with the following sauce.
Serve with a cucumber salad.