1 whole salmon, gill and gutted
(leave head and tail on)
2 quarts water
1/4 cup chopped carrots
1/2 cup chopped celery
1 small onion stuck with 2 cloves
1 cup dry white wine
1 tsp. salt
Bouquet Garnis
3-4 sprigs parsley
1/2 bay leaf
2 sprigs thyme
Preparation:
Place bouquet garnis spices in cheesecloth bag and tie up. Put water, carrots, celery, onion, wine, salt and bouquet garnis in fish poacher. Bring to a boil. Butter poaching tray and place whole salmon on tray. Lower fish into poaching liquid. Reduce heat so that the poaching liquid is just simmering. Simmer salmon for 30 minutes uncovered. Remove from poaching liquid and place on a platter.
Serving Suggestion:
Poached salmon is delicious hot or cold. If you are serving the salmon hot, sauce it with a hollandaise or beurre blanc. If you are serving it cold, chill it over night and serve with homemade mayonnaise topped with capers.
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