Poached Salmon In Bouillon Recipe


Main Ingredient


 Water3 Pint
 Dry white wine1 Bottle (1 l)
 Onion1 Large, sliced
 Carrots4 , sliced
 Celery stalks2 , sliced
 Bay leaves2
 Bouquet garni1
 Salt To Taste
 Salmon6 Pound
 Lemon slices2
 Cucumber slices1 Cup (16 tbs)


Combine water, wine, onion, carrots, celery, bay leaves, bouquet garni and salt in a kettle large enough for the salmon, bring to a boil and let simmer for about 30 minutes, while skimming.
Lower the salmon, wrapped in muslin, into the bouillon, adding water to cover the fish, if necessary, and simmer gently for about 45-50 minutes or until the fish flakes easily with a fork.
Remove the fish from the bouillon, lifting in the muslin, and remove the skin.
Arrange the salmon on a hot platter, garnished with lemon and cucumber slices and watercress.