4 pounds salmon, drawn (4 to 5 lb)
court bouillon, as needed
Servings: 18
1. Place the fish on a lightly oiled rack or screen and secure with butcher's twine.
2. Place the rack or screen in a pot and cover with cold court bouillon.
3. Bring the court bouillon to a simmer over moderate heat. Reduce the heat and poach the fish at 175ºF-180ºF (79ºC-85ºC) until done, approximately 30-45 minutes.
4. If the fish is to be served hot, remove it from the court bouillon, draining well, and serve immediately with an appropriate garnish. If it is to be served cold, remove it from the court bouillon, draining well, cool and refrigerate for several hours before decorating and garnishing as desired.
Yield: 18-20 servings
court bouillon, as needed
Servings: 18
1. Place the fish on a lightly oiled rack or screen and secure with butcher's twine.
2. Place the rack or screen in a pot and cover with cold court bouillon.
3. Bring the court bouillon to a simmer over moderate heat. Reduce the heat and poach the fish at 175ºF-180ºF (79ºC-85ºC) until done, approximately 30-45 minutes.
4. If the fish is to be served hot, remove it from the court bouillon, draining well, and serve immediately with an appropriate garnish. If it is to be served cold, remove it from the court bouillon, draining well, cool and refrigerate for several hours before decorating and garnishing as desired.
Yield: 18-20 servings
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