Utensil
9-Quart Braiser Pan, 5-Quart Roaster
Yield
6 to 8 people
Ingredients
5 pound filleted salmon
2 lemons, sliced thin, remove seeds
1 onion, sliced thin, separated into rings
2 pinches of Salt
2 pinches of ground white pepper
2 cup court bouillon (see below) 480 mL
1 cup white wine 240 mL
6 sprigs fresh dill
Fresh lemon slices for garnish, optional
Fresh parsley sprigs for garnish, optional
Poaching Salmon Directions:
- Rinse salmon well.
- Place the fish in Saladmaster 9-Quart Braiser pan skin side down. If it is so large it doesn’t lay flat in the pan, cut to fit (can be reassembled for presentation when cooked).
- Pour the Court Bouillon over the fish, season with salt and pepper, scatter the onions, lemon and dill over the fish.
- Place on medium heat and cover. When Vapo-Valve clicks turn to medium low and cook for approximately 13 minutes. Fish is done when it flakes easily when prodded with a fork. Do not overcook.
- When cooked, turn over with spatula in pan. Remove skin (can be removed with paper towel or fork) and place on platter. Garnish with fresh lemon and parsley.
- May be served hot or cold with cucumber-dill sauce.
Nutrition information per serving:
620.5 calories, 35.1g fat, 7.12g saturated fat, 178.6mg cholesterol, 212.6mg sodium, 178.6g carbohydrate, 1.59g dietary fiber, 0.9g sugar, 63.2g protein
|