Classic French Poached Salmon In Court Bouillon
You can serve this in smaller portions for an Hors d'oeuvres or starters, or larger pieces for a main meal. Either way, I'm sure you will agree it is simply gorgeous.
Ingredients
So let's begin with the Court Bouillon:
- Place a layer of thinly sliced carrots and thinly sliced onion of shallots with a thinly sliced lemon into the bottom of a fish kettle if you don’t have a fish kettle you can use a large heavy-bottomed pan with a lid.
- Add a few sprigs of parsley thyme, a bay leaf, six whole black peppers, and three or four whole cloves.
- Place the fish on top of this and cover with equal parts of cold water and white wine or with water and a little lemon juice or vinegar (you need the acid).
- Place your fish kettle or pan over medium heat to let it heat slowly and continue to simmer until the fish is cooked.
- Alternatively you can place it in a moderate oven until it is cooked.
- The fish must always be put into the bouillon while cold and after poaching allowed to cool in the bouillon.
- You are now ready to serve your poached salmon and this is just one of many sauce recipes you can choose for this dish. It is very tasty and the color of the sauce compliments the fresh pink color of the cooked salmon.
- Sauce Verte or Green SauceMakes one pint of sauce.
- 1 pt of mayonnaise - fresh or bought
- 1 sprig of tarragon
- 1 bunch of chervil
- 1 small bunch of watercress
- Few leaves of spinach
Instructions
How To Make Green Sauce
- You can do this with either of two methods, one is traditional and the other with your food blender.
- Blanch the cress and spinach in a little salted boiling water for a few minutes then add the chervil and tarragon for the last two minutes.
- Drain and allow to cool before passing it through a sieve
- Alternatively simply blitz the herbs together in a blender and add to the mayonnaise.
- Season with salt and black pepper to taste.
- You can serve this in smaller portions for Hors d'oeuvres or starters, or larger pieces for a main meal. Either way, I'm sure you will agree it is simply gorgeous.
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