Salmon Poached In Court Bouillon Recipe
A never to be missed recipe of Salmon Poached In Court Bouillon. Once you try this Salmon Poached In Court Bouillon things will change for good. The main ingredient in Salmon Poached In Court Bouillon is Fish. I never fail to eat Main Dish while dining out and this is the most common dish that I order. Believe me, just try this Salmon Poached In Court Bouillon once, you'll love it.
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.
