Poached Salmon Provencale

Preparation info
  • Serves


    • Difficulty


Appears in
The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About


  • 1 salmon (4 to 5 pounds), in sections
  • Salt and freshly ground pepper
  • 1


Presoak a clay pot, top and bottom, in water for 15 minutes. Enlarge the opening in the salmon cavity and rub the salmon, inside and out, with salt and pepper. Insert half the lemon slices, half the celery, and half the onion in the cavity, place in the clay pot and add the remaining lemon slices, celery, and onion on top of the salmon. Add the bay leaves, tarragon, white wine, olive oil, and p