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Salmon Poached In Court Bouillon

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Anonymous (not verified)
Ingredients
  Onion 1 Large
  Carrots 4
  Celery stalks 2
  Bay leaves 2
  Bouquet garni 1
  Salmon 6 Pound
  Lemon slices 3
  Cucumber slice 3
  Fresh parsley 1 Teaspoon
  Mayonnaise 1 Cup (16 tbs)
  Chopped tarragon 2 Tablespoon
  Chopped onion 2 Tablespoon
  Lemon juice 1 Tablespoon
  Salt To Taste
  Freshly ground pepper To Taste
Directions

Combine sliced onion, carrots, celery, bay leaves and bouquet garni with 8 cups water in large kettle.
Bring to a boil; skim.
Reduce heat; simmer for 30 minutes.
Cool slightly.
Wrap salmon in cheesecloth; lower into bouillon.
Add additional liquid if needed.
Simmer for 45 minutes or until fish flakes easily with a fork.
Remove salmon from liquid carefully; unwrap.
Remove skin carefully.
Arrange salmon on hot platter; garnish with lemon slices, cucumber and parsley.
Combine mayonnaise with 4 tablespoons minced parsley, tarragon leaves, chopped onion, lemon juice, salt and pepper; blend well.
Serve sauce with salmon.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Fish
Interest: 
Party, Healthy

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