|Water||8 Cup (128 tbs)|
|Dry white table wine||1 Bottle (1 l)|
|Bay leaf||1 Large|
|Parsley sprigs||2 Large|
|Salt||1 Tablespoon (Boiled in salt water)|
|Unflavored gelatin||2 Tablespoon|
|Cold water||1⁄2 Cup (8 tbs)|
Clean the salmon if necessary, leaving the head and tail in place.
Wash well and lay on several thicknesses of cheesecloth.
Wrap tightly in the cheesecloth and tie securely.
Combine water, wine, onion, carrots, bay leaf, celery, parsley, thyme, salt and peppercorns in fish poacher or roasting pan.
Bring to a boil and simmer, covered, 30 minutes.
Lower the fish into the simmering liquid.
Cover pan tightly and simmer until fish flakes easily with a fork.
Allow about 10 minutes a pound and test carefully along the backbone to be sure it is completely cooked.
Remove from heat.
Lift fish out of liquid and drain well.
Open cheesecloth and make 2 cuts on top side just through the skin, one below the head and the other above the tail.
Strip the skin and the dark flesh off of fish between the cuts (do this carefully so red flesh is not torn).
Roll the fish off the cheesecloth carefully onto serving platter with unskinned side up.
Make same cuts through the skin below head and above tail and strip off the skin and dark flesh on this side.
Cover with transparent wrap and chill well.
Strain liquid fish was cooked in and put in large saucepan.
Boil hard, uncovered, until reduced to about 5 cups.
Add the white of the egg and the crushed shell and stir until egg white coagulates (this will clarify liquid).
Strain through several thicknesses of cheesecloth.
Soak gelatin in cold water 5 minutes.
Heat fish liquid just to boiling point.
Remove from heat.
Add gelatin and stir until gelatin is dissolved.
Set mixture in ice water to cool just until syrupy (watch it carefully so it doesn't set).
Remove from ice water and keep at room temperature.
Brush top side of fish with this gelatin mixture.
Decorate with any of these: sprigs of dill, radish or carrot slices, pimento, lemon slices, cucumber slices.
Chill for a few minutes until gelatin mixture has set.
Spoon more of the aspic all over fish and decorations.
Chill again. (Don't worry if some of the aspic runs down into serving plate.)
Repeat the gelatin layers until fish is nicely glazed.
Pour remaining gelatin mixture into a shallow pan and chill until set.
Mash set gelatin mixture in pan with a fork at serving time and spoon it around the fish.
Garnish with more lemon slices and parsley or watercress.
Serve very cold with Sauce Verte.