Poached Whole Salmon
|Fish poaching liquid||2 Cup (32 tbs) (stock, adjust quantity as needed)|
|Whole salmon||4 Pound, with head on, gutted, gills removed, cleaned and scaled (1 whole)|
|Cold water||2 Quart|
|Cucumber slices/Fresh dill||8 (for garnish)|
|Onion||1 (for garnish)|
|Fish head bones and tails||1 Quart|
|Parsley stalks||3 (for garnish)|
|Peppercorns||6 (for garnish)|
1 In the bottom of a fish poacher or another large pan, pour the fish-poaching stock.
2 Place the salmon on its belly in the rack of the fish poacher.
3 turn the tail under to fit, if the fish is too long,
4 If you have to remove the head of the salmon to fit the fish in a poacher, place the head on the rack so that it can be reassembled with the fish's body after poaching.
4 Add enough water to the stock to cover at least 3/4 of the fish.
5 Place a damp kitchen towel over the salmon to keep it from sticking to the cover.
6 Place the pan over 2 burners and bring the water up to 180°F, do not boil.
7 Cook, covered, for 15 to 20 minutes, or 12 minutes per inch of thickness.
8 Allow to cool in the stock.
9 Carefully lift the rack with the salmon on it out of the stock.
10 Gently move to a platter, placing it belly side down.
11 If you had to remove the head, position it now appropriately.
12 Scrape off the top skin of the salmon.
13 Slide the back fins off with a knife.
14 Scrape off and discard the dark part (mostly fat) from the top center.
15 Garnish with sliced cucumbers or dill.
16 Serve warm or chill, covering with plastic wrap.