Recipe(tried): Marion Morash's Court Bouillon

Ann,MS (10:18:35 PM) :

Marion Morash's Court Bouillon

For poached salmon. The one I freeze.

Gauge amount of water necessary by putting whole salmon in poacher (or oval roaster). Cover with water and then remove the fish and refrigerate. Place pan over two burners. To liquid, add:
2 carrots, sliced
3 ribs celery with leaves, sliced
2 onions, quartered
3 bay leaves
1 t. thyme
2 t. salt
1/2 c. red wine vinegar (or white)
1 c. white wine (opt.)

Bring to boil, cover, and simmer 30 minutes. Uncover and cool 45 minutes or longer.

About an hour before serving, place salmon in roaster. Turn burners to HIGH. Cover. When liquid barely simmers, reduce heat and maintain 180-190 degrees F. I use a meat thermometer. Cook salmon 30-45 minutes depending on size. Uncover. Let salmon rest in poacher 20 minutes.

Note: Morash says to simmer the fish for 20 minutes, but I've cooked a few that haven't been cooked in the center. Talk about disgusting. Fish should flake easily and be done to the bone. Some "experts" insist salmon be rare, but not me.

Serve with some of the butters or sauces at the end of this section. The Cucumber Dill Sauce is traditional.

Leftover salmon is lovely in salad or just plain cold over lettuce.