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Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Whole Poached Salmon

Preparation info
    • Difficulty

      Complex

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Vegetable oil 1

Method

Procedure

Day 1 Preparation

  1. Remove the rack from a fish poacher. Place the court bouillon in the poacher and bring it to the boil.
  2. Brush the poacher rack with half of the vegetable oil.
  3. Wash the fish thoroughly, inside and out. Locate the cavity membrane that covers the spinal bone. Cut open the membrane

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