Prof Wonmug > wrote:

> Can anyone post a simple, tried recipe for poached salmon?

Here is a tried-and-true recipe which really is simple enough and does
not call for any exotic ingredients. It is by Simon Hopkinson from his
_Roast Chicken and Other Stories_.

Victor

Poached salmon with beurre blanc

For the court-bouillon
1.1 litres/2 pints water
2 carrots, peeled and sliced
1 large onion, peeled and sliced
1 celery stick, sliced
2 cloves
a few peppercorns
2 bay leaves
1 tbsp salt
2 tbsp white wine vinegar
900-g/2-lb piece of wild salmon on the bone

For the beurre blanc
75 ml/3 fl oz water
4 shallots, peeled and very finely chopped
salt and white pepper
225 g/8 oz cold, unsalted butter, cut into cubes
a squeeze of lemon juice

Put all the ingredients for the court-bouillon in a large pan,
preferably stainless-steel or enamel. Bring to the boil and simmer for
20 minutes. Slip in the salmon, bring back to the boil, switch off the
heat, cover and leave for 20-30 minutes. The fish should easily be
cooked through after this time, but a few minutes longer left in this
liquid is not going to spoil the fish.

To make the beurre blanc, take a small stainless-steel or enamel pan and
in it put the vinegar, water and chopped shallots. Add a pinch of salt
and a grinding of pepper. Over a high heat, reduce until all the liquid
has evaporated. Over the lowest thread of heat, whisk in the butter,
piece by piece, until all has been incorporated. The result should be
of a the consistency similar to thin cream. Taste for seasoning and
add lemon juice to taste. Keep warm.

Carefully lift the salmon out of the court-bouillon. Remove the skin
and lift the flesh off the bones on to a warmed dish. Serve with boiled
potatoes, a fresh green vegetable, such as runner beans, and hand the
sauce separately.