Poached Salmon

Ingredients

• 3 lb. filleted salmon
• 2 lb. fish heads and bones
• 2 bay leaves
• 1 onion, with cloves
• 2 stalks of celery
• 1 1/2 tsp salt
• 1 tsp peppercorns
• 1/2 tsp thyme
• 1/2 tsp tarragon
• 1/2 C vinegar
• 1 pint white wine or dry vermouth

Directions

Combine all the ingredients for the bouillon except the salmon and wine....add enough water to cover all the fish bones and heads. Bring to a boil and cook for 15 minutes. Taste for salt, and correct the seasoning. Add the wine and continue cooking for 5 minutes.

Wrap the salmon in cheesecloth and lower into the bouillon. Boil at a low boil allowing 6 minutes per pound. Test the fish with fork or toothpick for tenderness. Remove to a hot serving dish.

Submitted 6/13/05.
Source: Our Collection
Submitted By: Sandy Wells
sanwells@pacbell.net
Poached Salmon