Poached Whole Salmon or Sea Trout to be Served Hot

Preparation info

  • Difficulty


Appears in

Simply Delicious: Book 1

Simply Delicious

By Darina Allen

Published 1989

  • About


  • 1 whole salmon or sea trout
  • water
  • salt


  • sprigs of fresh parsley, lemon balm and fennel
  • Hollandaise Sauce
  • a segment of lemon for each person

Special Equipment

Fish kettle


Clean and gut the salmon carefully; do not remove the head, tail or scales. Carefully measure the water and half fill the fish kettle, add 1 rounded tablespoon of salt to every 40 fl ozs/2 Imperial pints. Cover the fish kettle and bring the water to the boil. Add the salmon or sea trout and allow the water to come back to the boil. Cover and simmer gently for 20 minutes. Then turn off the heat and leave the salmon in the water until you wish to serve. It will keep hot for 20–30 minutes.

To Serve

Carefully lift the whole fish out of the fish kettle and leave to drain on the rack for a few minutes. Then slide onto a large hot serving dish, preferably a beautiful long white china dish, but failing that, whatever it will fit on! Garnish with lots of parsley, lemon balm and fennel and 10–12 segments of lemon. I don’t remove the skin until I am serving it at the table, then I peel it back gradually as I serve; however, if you prefer, remove the skin just at the last second before bringing it to the table. When you have served all the fish from the top, remove the bone as delicately as possible, put it aside and continue as before. Serve with Hollandaise Sauce.