"sf" > wrote in message
...
> On Thu, 18 Mar 2010 09:23:19 -0400, "Zeppo" > wrote:
>
>> 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,
>
> It seems to me that doing a whole fish with skin on will make it much
> easier to transfer to your serving dish.
>
> Oven braising/poaching is my favorite way to cook salmon... I don't
> use much liquid and I cover the dish.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

Rats, I just thought of something. Do I need to d-bone the fish, or at least
remove the backbone, before I poach it? If I don't will bones be an issue
when I serve it?

Jon