Richard Grausman

Cold Poached Salmon with Green Mayonnaise

Saumon Poché Sauce Verte

Preparation info

  • Serves

    6 to 8

    • Difficulty

      Easy

Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

HERE IS A CLASSIC French summer buffet dish. Poaching a whole salmon is an elegant way to serve this majestic fish, provided you have a fish poacher the size of your salmon. The fish is cooked in a light vegetable stock (court bouillon) in which it is then allowed to partially cool, thus keeping the fish moist and flavorful.

Ingredients

  • 2 quarts water
  • 2 carrots, sliced
  • 1 onion, sliced

Method

  1. Make the court bouillon: In a 4-quart saucepan, combine the water, carrots, onion, shallot, bouquet garni, and vinegar and simmer for 20 minutes. Strain, discarding the solids, and let cool to room temperature.
  2. Place the salmon in a fish poacher, or in a pan larg