← Back to Search Results
poaching American, Irish
 Poached Whole Salmon

Photo by: Joseph De Leo
Comments: 0
 

Recipe

A necessity for making this dish correctly is a fish poacher or deep elongated baking dish (with a cover) large enough to hold the salmon with a little room around the sides—typically at least 20 in/50 cm long and 5 in/12 cm deep.

Yield: Serves 8 to 10

Ingredients

  • 12 cups/3 L Fish Stock
  • 2 cups/475 ml dry white wine
  • Salt
  • 1 whole 6-to 7-lb/2.5-to 3-kg salmon, wild-caught if possible and preferably with head on, cleaned and scaled
  • Lemon slices for garnish (optional)
  • Green Mayonnaise for serving

Directions

Put 8 cups/2 L of the stock and the wine into a large fish poacher and season to taste with salt. Cover, then place over two burners on the stove. Bring just to a boil over high heat.

Meanwhile, wrap the salmon in several thicknesses of cheesecloth, then tie the ends with kitchen twine. Put the remaining 4 cups/1 L of stock into a small pot and bring to a boil over high heat, for use as needed.

Carefully lower the salmon into the poacher. Add more hot stock, if needed, to cover the salmon entirely, then reduce the heat to medium-low and simmer until the salmon is just cooked through, about 30 minutes. Remove the poacher from the heat and set aside until the salmon and its liquid cool to room temperature.

Carefully remove the salmon from the poacher, holding the cheesecloth by the ends, and transfer to a cutting board, then gently cut off and discard cheesecloth. Keep the skin on, or carefully remove it from the top side of the fish, leaving it intact on the head and tail.

Garnish the salmon with lemon slices, if you like, and serve at room temperature with the mayonnaise.


© 2009 Colman Andrews

Note from Cookstr's Editors

Nutritional information is based on 10 servings, using a 6lb whole salmon, 1 teaspoon of added salt, but does not include Fish Stock or Green Mayonnaise. For nutritional information on Fish Stock or Green Mayonnaise, please follow the links above.

 

Nutritional Information

Nutrients per serving (% daily value)

382kcal (19%)
17mg (2%)
7mg (12%)
0mcg RAE (0%)
662mg
50mg
37g
0g
0g
0g
100mg (33%)
224mg (9%)
6g (28%)
24g (37%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
a-new-way-to-cook A New Way to Cook
by Sally Schneider
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
mom-a-licious Mom-a-Licious
by Domenica Catelli
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?