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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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Ingredients:
2 medium onions, quartered |
3 celery ribs with leaves, cut into 1-inch pieces |
2 carrots, cut into 1-inch pieces |
6 parsley sprigs |
10 black peppercorns |
2 bay leaves |
1 teaspoon salt |
3 cups water |
3 (8-ounce) bottles clam juice |
2 cups dry white wine |
1 (8-pound) salmon, dressed |
garnishes: cucumber slices, lemon slices, and sprigs of fresh dill |
cucumber dill sauce |
watercress sauce |
aïoli |
Directions:
1. Combine first 10 ingredients in a fish poacher.* Bring to a boil. Cover, reduce heat, and simmer 30 minutes. Cool to room temperature; strain reserving liquid. Discard solids. Return liquid to poacher.
2. Remove the head, tail, and fins from salmon. Wrap fish in cheesecloth; tie ends with string. Place fish in poaching liquid; add water to cover by 1 to 1 1/2 inches. Cover and bring to a simmer; simmer 20 minutes. Remove from heat, leaving fish in liquid for 15 minutes. Remove fish from liquid. Cool. Cover and refrigerate for 8 hours.
3. Remove cheesecloth. Remove and discard skin. Place fish on a platter, and garnish with cucumber slices, lemon slices, and fresh dill. Serve with Cucumber-Dill Sauce, Watercress Sauce, and Aïoli.
4. *A large oval roasting pan may be used.
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