"Janet Baraclough" > wrote in message
...
> The message
> >
> from aem > contains these words:
>
>> On Mar 17, 10:33 am, "Zeppo" > wrote:
>> > [snip]
>> > Is there a reason I shouldn't poach a whole side?
>
> I'd poach the whole fish; you;ll get a better flavour and texture.
>
>> No, not as long as you have a pan large enough to hold it.
>
> For a small enough fish you can improvise in a roasting tin ( lay
> the whole fish diagonally, or curve it.)
> I poached whole salmon (and trout) that way for years until I found
> a SS fish kettle in the sales.
>
> Don;t skimp making the courtbouillon (always from fresh; no stock
> cubes ) and use a dry wine you could bear to drink, not "cheapest
> rotgut". The court bouillon should cover the fish; bring it slowly
> and gently to a simmer. Keep an eye on it. as soon as bubbles start to
> break, simmer for 5 mins ONLY, remove the pan from the heat, cover,
> and leave the fish undisturbed until the liquid is cold. Trust me the
> fish will be perfectly cooked in the residual heat. When cooked lift
> out the fish and chill.
> To dress, the body skin on top will easily peel off leaving the
> beautiful colour of the flesh. Decorate with rows of fine-cut
> overlapping cucumber rings all around the fish and one row down the
> centre of the body. I leave the head on but decorated with a bit of
> pimento or an olive for its eye hole. Garnish the platter with plenty
> of cut lemon wedges for guests to help themselves. Serve any mayo
> /dressing separately (must be home made).
> You can boil the saved court bouillon liquid to greatly reduce it
> and make a glaze to brush over the fish ; I don't bother.
>
> Janet (Scotland)

Janet,
OK, you talked me into it. I was avoiding doing a whole fish as it seemed a
lot more complex and my time is at a premium, but you make it sound pretty
easy. I have a large roasting pan that should work for the fish and a
mandolin to speed through the cuke slices.

I'll let you know how it comes out.

Thanks for everyone's feedback,
Jon