English Poached Salmon Recipe
Ingredients
A 3-to-4-lb (1.5 to 2 kg) piece of salmon, cut from the center
2 cups (500 mL) milk
2 cups (500 mL) water
1 tbsp (15 mL) coarse salt
2 bay leaves
1/4 cup (60 mL) parsley, coarsely chopped
1/2 tsp (2 mL) basil
1/4 tsp (1 mL) dill seeds
1 cup (250 mL) mayonnaise
1 peeled lemon cut into thin slices
2 hard-cooked eggs
2 carrots, finely shredded
Directions
Wrap and sew the piece of salmon in a J-cloth, as for Poached Salmon.
Place in an 8-cup (2 L) microwave-safe bowl the milk, water, salt, bay leaves, chopped parsley, basil and dill.
Cover and microwave at HIGH 15 minutes.
Add the salmon, pour some of the hot liquid on top.
Cover and microwave at MEDIUM-HIGH 5 minutes per pound (500 g).
Let stand 10 minutes.
Cool 1 hour at room temperature.
DO NOT UNWRAP; refrigerate overnight.
To serve, unwrap, remove the skin, set on a serving plate.
Spread the mayonnaise all over the fish.
On top, make a long line of overlapping slices of lemon.
Grate the hard-cooked eggs and sprinkle over the whole fish.
Place the shredded carrots all around the fish, to form a sort of crown.
Set on a bed of crisp lettuce leaves.
Place in an 8-cup (2 L) microwave-safe bowl the milk, water, salt, bay leaves, chopped parsley, basil and dill.
Cover and microwave at HIGH 15 minutes.
Add the salmon, pour some of the hot liquid on top.
Cover and microwave at MEDIUM-HIGH 5 minutes per pound (500 g).
Let stand 10 minutes.
Cool 1 hour at room temperature.
DO NOT UNWRAP; refrigerate overnight.
To serve, unwrap, remove the skin, set on a serving plate.
Spread the mayonnaise all over the fish.
On top, make a long line of overlapping slices of lemon.
Grate the hard-cooked eggs and sprinkle over the whole fish.
Place the shredded carrots all around the fish, to form a sort of crown.
Set on a bed of crisp lettuce leaves.
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