• 2 lb. (1 k.) middle-cut salmon (English if possible)
• court-bouillon made of trimmings from the fish,

Boil the court-bouillon for 30 minutes, put in a tablespoon of olive oil (this helps to keep the skin of the fish from breaking and the outer flesh from flaking). Put in the fish. Poach very gently for 35 minutes. Try with a skewer to see if the flesh easily leaves the bone. Lift out with a perforat