Salmon Poached In Court Bouillon Recipe
Ingredients
1lge. onion, sliced
4 carrots, sliced
2 stalks celery, sliced
2 bay leaves
1 bouquet garni
1 6-lb. salmon, dressed
Lemon slices
Cucumber slices
Fresh parsley
1 c. mayonnaise
2 tbsp. finely chopped tarragon leaves
2 tbsp. finely chopped onion
Lemon juice
Salt and 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.
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.
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