First make the court bouillon. Put all the ingredients in a saucepan, and simmer for 20 minutes. Strain into a jug, and allow to cool slightly.
Put the fish on the rack in a fish kettle, and pour the court bouillon over it, adding more water to cover if necessary. Bring gently to the point where the surface of the water bubbles just two or three times, then turn the heat down as low as possible. Cover and poach for 35 minutes. Lift the rack out of the kettle, and gently ease the fish on to a large board or platter for serving. Allow to cool before skinning.
While the fish is poaching, prepare the cucumbers by peeling them as thinly as possible with a vegetable peeler. Cut the cucumbers in half lengthways and scoop out the seeds. Slice as thinly as possible, put in a sieve over a bowl, and sprinkle with salt. Leave for 30 minutes, and then rinse and press dry between layers of kitchen paper.
While the fish is cooling, make the mint jelly. Put
Skin the salmon and blot off any excess moisture. Brush on a layer of jelly, and when it is tacky, begin to arrange the cucumber over the fish to resemble scales.
Dip each piece of cucumber into the jelly first. Brush a final layer of jelly over the cucumber scales, and allow to set. Pour the remaining jelly into a shallow dish, and when set, chop it finely. Garnish the platter with sprigs of mint and chopped jelly, together with other decorative edible flowers and herbs.
Serve the poached salmon hot with a sauce made by boiling about
© 1995 Frances Bissell. All rights reserved.