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Poached Salmon Spiced With Peppercorns

Western.Chefs's picture
Ingredients
  Salmon 5 Pound, cleaned, with the head and tail left on (2 1/2 Kilogram)
  Lemons 3 , sliced
  Black peppercorns 6
  Dried dill 1 Teaspoon
  Salt 1 Teaspoon
  Onion 1 Small, thinly sliced
  Bay leaf 1 , crumbled
  Dry white wine 250 Milliliter (1 Cup)
Directions

Lay the lemon slices over the bottom of a large, heavy ovenproof casserole to completely cover the base.
Add the peppercorns, dill, salt, onion rings and bay leaf.
Lay the salmon on top and pour the wine over it.
Cover the casserole and bring the wine to a boil.
Reduce the heat to very low and simmer for 40 minutes or until the flesh flakes easily when tested with the point of a sharp knife.
Remove the casserole from the heat.
Very carefully lift the salmon out of the casserole and peel off the skin.
Place the salmon on a serving dish and allow it to cool completely before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Poached
Ingredient: 
Salmon
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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