Whole Poached Salmon (serves 8)
Ingredients:
2kg/4lbs Whole Coln Valley Salmon
4 Ltrs/7 pts Court-Bouillon
Garnish
125g/4oz Spinach, washed, stemmed and thinly sliced
250g/8oz Daikon radish, peeled and juilienned
1 Red plum, stoned and sliced
Method of Preparation & Cooking:
1. Pour the court-bouillon into a fish kettle or pan large enough to accomodate the salmon.
2. Wash the salmon inside and out under cold running water. Wrap the salmon in a double thickness of muslin that is about 25cm (10 inches) longer than the fish. Knot each end of the muslin and secure it by tying string round the fish in two or three places.
3. Holding the knotted ends of the cloth, gently lower the fish into the court-bouillon. Bring the liquid to a simmer over a medium heat. Cover the pan, reduce the heat to low, and cook the salmon for 8 minutes per 2.5cm (1inch) of thickness (measured at its thickest point).
4. Let the fish cool in the court-bouillon, then carefully transfer it to a work surface. Cut away the strings, untie the knots, and unwrap the muslin, leaving the fish on the cloth. Cut out all but the pectoral fins of the fish. Make a long cut down the belly of the salmon. Cut through the skin at the base of the tail. Then, working from the base of the tail towards the head, gently pull off the skin in strips.
5. Carefully transfer the fish to a long platter, placing it skinned side down. Make another cut at the base of the tail and remove the skin from the second side.
6. Combine the sliced spinach and julienned radish and arrange them around the salmon. Garnish with the plum slices. Serve the salmon warm or cold, accompanied by any number of sauces.