Poached King Salmon with Cucumber Beurre Blanc |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ask for a small king salmon at your fish market. If what's available is too large, use 10 (6 to 8 ounce) fillets and omit the head and tail for the poaching liquid. Ingredients:
1 (15- to 18-pound) whole king salmon, dressed |
5 cups water |
1 3/4 cups dry white wine |
2 bay leaves |
1 tablespoon white peppercorns |
1 bunch parsley stems |
1 small onion, thickly sliced |
1/2 head fennel, thickly sliced |
1/2 cup coarsely chopped celery |
1 teaspoon salt |
cucumber beurre blanc |
peeled, chopped cucumber |
Directions:
1. Cut head and tail from salmon; set aside.
2. Cut salmon in half lengthwise; remove pin bones with tweezers or needle-nose pliers. Slice crosswise into 2-inch pieces; cover and set aside.
3. Place head and tail in a 4-quart saucepan. Cover with 5 cups water; add wine and next 6 ingredients. Bring mixture to a boil. Reduce heat, and simmer 30 minutes. Pour mixture through wire-mesh strainer into a bowl, discarding solids. Return liquid to pan. Stir salt into liquid.
4. Pour liquid into a fish poacher*; bring to a boil. Reduce heat, and simmer gently. Arrange fish on poacher insert, and place in liquid. Simmer 10 minutes; remove from heat, and let stand 5 minutes.
5. Remove salmon, and place on serving plates. Top with Cucumber Beurre Blanc and chopped cucumber. Serve with steamed fresh vegetables.
6. *If you don't have a fish poacher, use a roasting pan large enough to hold the salmon in a single layer. Place salmon in gently simmering water with a metal spatula.
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