Cold Salmon Poached In White Wine Recipe
Ingredients
| Salmon | 8 Pound | |
| COURT BOUILLON | ||
| Water | ||
| 3 cups chablis or dry white wine | ||
| Celery | 1 1/2 Cup (16 tbs), chopped | |
| Onion | 1 Large, peeled | |
| Parsley sprigs | 6 | |
| Lemon slices | 6 | |
| Bay Leaf | 1 | |
| Salt | 1 Tablespoon | |
| 2 env unflavored gelatine | ||
| Cold water | 1/2 Cup (16 tbs) | |
| 1/2 cup chablis or dry white wine | ||
| Large unpitted ripe olives | ||
| Cucumbers | 2 Small, thinly sliced | |
| Watercress sprigs | ||
| Lemon wedges | ||
Directions
1. Day before serving: Wipe salmon inside and out with damp paper towel. (If roasting pan is too small, cut off tail.) Wrap fish (with tail) in double thickness of cheesecloth, leaving 6 inches of cloth at each end; tie ends with string.
2. Prepare Court Bouillon: In iarge roasting pan, combine 2 quarts water with 3 cups chablis, the celery, onion, parsley, lemon slices, bay leaf and salt. Add salmon to pan; if not covered completely, add more water. Cover pan tightly, using foil if necessary.
3. Bring to boiling over medium heat (use two burners for more even cooking). Reduce heat, and simmer 30 to 35 minutes. Remove pan from heat.
4. Carefully remove 2 cups Court Bouillon from pan; strain through a triple thickness of cheesecloth. Refrigerate for later use.
5. Spoon Court Bouillon in panover fish. Cover loosely with foil; let stand until completely cool. Then remove fish from liquid by grasping ends of cheesecloth. Discard cheesecloth and remaining Court Bouillon. Arrange fish with tail on large serving board or platter. Carefully remove skin, and scrape gray meat from the salmon to expose pink meat underneath. Do not remove skin from bottom. Refrigerate, covered with plastic wrap, overnight.
6. Next day: Sprinkle gelatine over 1/2 cup cold water; let soften.
7. In small saucepan, combine the reserved 2 cups Court Bouillon, 1/2 cup chablis and gelatine. Bring to boiling, stirring until gelatine is dissolved. Remove from heat. Set pan in ice cubes; stir gelatine mixture occasionally, until consistency of unbeaten egg white—10 minutes.
8. Carefully brush salmon and tail with gelatine mixture, to make a thin glaze. Refrigerate 30 minutes. Place strips of waxed paper around salmon.
9. Reheat gelatine; chill. Cut olives into crescent shapes.
10. Decorate salmon with cucumber slices and olives. Carefully spoon remaining thickened gelatine mixture overtop and sides of salmon, to glaze evenly. Refrigerate until serving time. If any glaze is left, reheat, chill and spoon over fish.
11. Before serving, remove waxed paper. Garnish with watercress and lemon. Serve with Sauce Verte.
2. Prepare Court Bouillon: In iarge roasting pan, combine 2 quarts water with 3 cups chablis, the celery, onion, parsley, lemon slices, bay leaf and salt. Add salmon to pan; if not covered completely, add more water. Cover pan tightly, using foil if necessary.
3. Bring to boiling over medium heat (use two burners for more even cooking). Reduce heat, and simmer 30 to 35 minutes. Remove pan from heat.
4. Carefully remove 2 cups Court Bouillon from pan; strain through a triple thickness of cheesecloth. Refrigerate for later use.
5. Spoon Court Bouillon in panover fish. Cover loosely with foil; let stand until completely cool. Then remove fish from liquid by grasping ends of cheesecloth. Discard cheesecloth and remaining Court Bouillon. Arrange fish with tail on large serving board or platter. Carefully remove skin, and scrape gray meat from the salmon to expose pink meat underneath. Do not remove skin from bottom. Refrigerate, covered with plastic wrap, overnight.
6. Next day: Sprinkle gelatine over 1/2 cup cold water; let soften.
7. In small saucepan, combine the reserved 2 cups Court Bouillon, 1/2 cup chablis and gelatine. Bring to boiling, stirring until gelatine is dissolved. Remove from heat. Set pan in ice cubes; stir gelatine mixture occasionally, until consistency of unbeaten egg white—10 minutes.
8. Carefully brush salmon and tail with gelatine mixture, to make a thin glaze. Refrigerate 30 minutes. Place strips of waxed paper around salmon.
9. Reheat gelatine; chill. Cut olives into crescent shapes.
10. Decorate salmon with cucumber slices and olives. Carefully spoon remaining thickened gelatine mixture overtop and sides of salmon, to glaze evenly. Refrigerate until serving time. If any glaze is left, reheat, chill and spoon over fish.
11. Before serving, remove waxed paper. Garnish with watercress and lemon. Serve with Sauce Verte.
Chef
