|Whole salmon||4 Pound, cleaned (1.75 Kilogram)|
|Onion||1 , peeled and sliced|
|Lemon||1 , sliced|
|Celery stick||2 , trimmed and sliced|
|Medium dry white wine||1⁄4 Pint (150 Milliliter)|
|Lemon slices||3 (For Garnish)|
|Salad leaves||4 (For Garnish)|
|Fresh chervil||1 Teaspoon (For Garnish)|
Wash the salmon thoroughly and pat dry with kitchen paper.
Leave the scales on to keep salmon intact and make it easier to skin.
Place the onion, lemon, celery, parsley and bay leaves in a fish kettle or a large saucepan.
Add the wine with 1 1/2 pint/ 900 ml water.
Bring to boil, then simmer for 10 mins.
Place salmon on fish kettle trivet or a piece of foil folded over twice, and gently lower into simmering liquid.
Bring to a gentle boil, reduce heat and cover pan.
Cook for 8 mins.
Remove from heat, then allow fish to cool completely in the liquid.
When cold, remove fish from pan.
Carefully remove the skin from both sides of fish, then discard gills and eyes.
Using a pair of scissors, snip the backbone at the head and tail, then carefully ease out the bone.
Place the fish on serving- platter and garnish with lemon, salad and chervil.
(The salmon need not be boned - this will help to keep it intact - just make sure guests know bones are there.)