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Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Whole Poached Salmon in Aspic

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Preparation info
  • About

    3 lb

    EP
    • Difficulty

      Easy

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
Whole Poached Salmon, without oil or garnishes

Method

Procedure

Preparation

  1. Obtain a long, oval fish platter of the correct size to hold the salmon. Make sure it is completely clean, dry, and grease-free. Create a perfectly level space in the refrigerator and place the fish platter in it to chill. Make additional room in the refrigerator for a sheet tray large enough to hold t

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