Salmon Poached in Court-Bouillon

• 1 whole salmon (about 6 pounds)
• lemon slices
• cucumber slices
• fresh watercre

Combine elements of court-bouillon in a kettle large enough to hold salmon; bring to a boil; skim; lower heat and simmer for 30 minutes. Let court-bouillon cool slightly; lower the cleaned salmon, wrapped in muslin, into it. Simmer gently for 45 to 60 minutes, or until fish flakes easily with a fork.

Remove fish carefully from the court-bouillon with the help of the