A whole poached salmon served hot or cold is always a dish for a very special occasion. Long gone are the days when the servants in great houses complained bitterly if they had to eat salmon more than twice a week!
If you want to poach a salmon or sea trout whole with the head and tail on, then you really need access to a ‘fish kettle’. This is a long narrow saucepan which will hold a fish of
Alternatively, you could cut the salmon into three pieces, and cook them separately in the way I describe for cooking a piece of salmon. Later, you could arrange the salmon on a board or serving dish, skin it and do a cosmetic job with rosettes of mayonnaise and lots of fresh herbs.
© 2001 Darina Allen. All rights reserved.