"Zeppo" > wrote in message
...
> Just wanted to let you know how it went....
>
> Found it a lot harder to find a whole salmon than I thought. Luckily an
> article in the Thursday Inquirer let me to a new (to me) fish store in the
> Mount Airy section of Philly that had some in stock. However, the smallest
> they had turned out to be 12 lbs and about 6" too long for my largest pan
> (a half-height hotel pan).
>
> I ended up buying a 7 lb. fillet and poaching that. I made a court Bullion
> with white wine, water, champagne vinegar, peppercorns, carrots, celery,
> onions, salt, whole mustard seed and peppercorns. I poached the salmon for
> 5 minutes then turned off the heat and just let it cool in the pan. I
> decorated it with lemon slices and cukes sliced on the mandolin.
>
> It was really great. I haven't had homemade poached salmon in many years
> and this blew any store-bought I've had totally to hell. It was tender and
> really flavorful.
>
> The party went really well. Marci's parents were very appreciative.
>
> Its nice to add a new method to the toolbox.
>
> Jon

Now, you'll probably buy the next monster sized roaster you see at a yard
sale. Just for that once in a year cooking recipe.

Steve