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
  • 1 shallot, sliced
  • Bouquet Garni
  • ½ cup white (distilled) vinegar
  • 3- to 4-pound center cut piece of fresh salmon or 5-pound whole salmon
  • 3 lemons, sliced
  • 1 bunch parsley
  • Green Mayonnaise

    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 large enough to hold it, and cover it with the court bouillon. Slowly bring to a simmer over medium to medium-high heat, about 20 minutes.
    3. Allow the fish to simmer, but not boil, for 10 minutes. Remove from the heat and let stand 15 to 20 minutes.
    4. Remove the fish from the poaching liquid and transfer it to a serving platter lined with a white cloth napkin or paper towel to absorb the excess moisture and keep the fish from sliding on the platter. Cover with plastic wrap and refrigerate (up to 24 hours ahead).
    5. To serve: Remove the skin from the top side of the fish and decorate both the fish and platter with lemon slices and sprigs of parsley. Serve the green mayonnaise on the side, or coat the fish with the sauce.