Party Poached Salmon

Name: Party Poached Salmon
Ingredients: 1 large bunch radishes, thinly sliced 4 ounces salmon caviar; Mayonnaise; Pousse pied (salicornia) or other green as a bed for the salmon; 1 large bunch radishes, thinly sliced 4 ounces salmon caviar; 1 long hothouse cucumber, peeled and thinly sliced; 1 whole salmon (3 to 4 pounds), cleaned, head and tail left on; 1 tablespoon coarse (kosher) salt; Pousse pied (salicornia) or other green as a bed for the salmon; Pousse pied (salicornia) or other green as a bed for the salmon; 2 carrots, peeled and cut into pieces; 1 rib celery, cut into pieces; 1 small onion, halved; 2 bay leaves; 2 bottles White (blush) Zinfandel

Preparation info

6 to 8
portions

Difficulty
Complex

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

A beautiful presentation for a spring or summer luncheon, this salmon is poached in a blush Zinfandel and then decorated with a refreshing mosaic pattern of cucumbers, radishes, and salmon caviar. Be sure to fill the eye cavity of the fish with caviar.

Ingredients

2 bottles White (blush) Zinfandel
2 carrots, peeled and cut into pieces
1 rib celery, cut into pieces

Fish course
Pescatarian
Gluten-free
Summer
Spring

Method

In a fish poacher large enough to hold the salmon, combine the Zinfandel, carrots, celery, onion, bay leaves, and coarse salt. Cover, bring to a boil, and simmer 30 minutes. (The poacher can be placed across two burners on a conventional stove.)
Push the vegetables to the side of the poacher, or remove them temporarily if necessary. Place the salmon on the poac