Sven’s Salmon

• 1 salmon, about 10 pounds, eviscerated only, as described
• 1 recipe

Measure and take note of the thickness of the salmon at its thickest part. Heat the court bouillon to lukewarm in the poaching vessel. Salt and pepper the salmon in its cavity and stuff with the dill stems. Put the salmon on the rack and immerse in the liquid. Bring to a bare boil, then turn the heat down and maintain at 205°F for 7 minutes per inch of thickness, plus 7 minutes for the pot, unt