Poached Salmon Spiced With Peppercorns
|Salmon||5 Pound, cleaned, with the head and tail left on (2 1/2 Kilogram)|
|Lemons||3 , sliced|
|Dried dill||1 Teaspoon|
|Onion||1 Small, thinly sliced|
|Bay leaf||1 , crumbled|
|Dry white wine||250 Milliliter (1 Cup)|
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.