Description
Poaching is a great way to bring out the delicate flavor of whole fish. A poacher will use less liquid than a pan, but either works. This whole poached salmon is fantastic hot or cold. Serve with a little lemon or your favorite sauce.
Ingredients
- 1 (750 milliliter) bottle dry white wine
- 1 onion, thinly sliced
- 1 rib celery, sliced
- 6 whole peppercorns
- 1 bay leaf
- 1 whole salmon, cleaned
- 1 bunch fresh dill
- 1 lemon, sliced
Instructions
- Combine wine
- onion
- celery
- peppercorns
- and bay leaf in a fish poacher. Place poacher over 2 burners on the stove.
- Rinse fish under cold water
- stuff the cavity with dill and lemon slices
- and place on the rack in the pot. Cover and bring slowly to a strong simmer (don’t boil at any point). Cook until fish easily flakes with a fork
- being sure not to overcook
- about 20 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Drain and serve.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 2