poached salmon with herbed mayonnaise

The flavour of the fish is influenced by the seaonings you add to the bullion. Poached fish is extremely versatile: it is equally good hot or cold.

ingredients

1 whole salmon (or other fish)
fresh basil
lemons
garlic\ginger optional

court bullion
2 litres water
3 cups dry white wine
2/3 cups freshly squeezed lemon juice or white wine vinegar
2 small onions, quartered
3 carrots, chopped
2 celery stalks, chopped
3 or 4 fresh parsley sprigs
1 tablespoon minced fresh thyme, or 1 teaspoon dried thyme
1 bay leaf
2 teaspoons salt (optional)
1 1/2 teaspoons cracked black peppercorns

mayonnaise
1 whole egg
2 egg yolks
1 tablespoon dijon style mustard
3 tablespoons lemon juice, freshly squeezed or to taste
2 cups vegetable oil
1/2 cup of olive oil
Approx 1 cup of fresh herbs, ie dill, basil, tarragon, parsley, chives

tools

fish kettle
stockpot
fish tweezers

method

court bullion

Combine all the ingredients in a stockpot or large saucepan and bring to a boil over medium high heat. Reduce the heat to low and simmer, partially covered, for about 1 hour. Strain and discard the vegetables and herbs.

Pour the poaching liquid into fish kettle with the fresh basil, lemon slices and ginger/garlic, if using, and bring to a boil over medium heat. Reduce heat and keep the liquid at a simmer.

Place the fish in the fish kettle and bring back to a simmer. Cover and set simmer gently for approximately 30 minutes. Do not let boil rapidly. The fish should be immersed in the poaching liquid, add boiling water if needed.

Remove the fish from the kettle once cooked, and very carefully peel off skin and remove and discard any cartilage and excess fat. Scrape off any grey flesh and use tweezers to pull out any exposed bones.

If you are to refrigerate fish, wrap tightly in plastic wrap.

herbed mayonnaise

In a blender or food processor, combine egg yolk and whole egg with lemon juice, fresh herbs and mustard and blend for a approx 1 minute. With the motor running at high speed, add the oil in a slow steady stream until it thickens to the correct consistency.
Adjust for seasoning and lemon juice.