Cold Poached Salmon, Glazed with Cucumber and Fresh Mint Jelly

Name: Cold Poached Salmon, Glazed with Cucumber and Fresh Mint Jelly
Ingredients: 4 lb / 1.80 leg salmon (or salmon trout), gutted; 1bottle dry white wine; 2 sprigs mint; 2 sprigs thyme or tarragon; 2 sprigs thyme or tarragon; handful of parsley stalks; 2 bay leaves; 1 carrot, peeled and finely chopped; 1 leek, trimmed and finely chopped; 2 celery stalks, trimmed and finely chopped; 1 onion, peeled and finely chopped; 4 leaves gelatine or 4 tsp powdered gelatine; 4 leaves gelatine or 4 tsp powdered gelatine; large bunch of mint; 1 tbsp sea salt; 2 cucumbers; 4 lb / 1.80 leg salmon (or salmon trout), gutted; 2 tsp sea salt; 3 pt / 1.70 l water; 1 tsp peppercorns

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

4 lb / 1.80 leg salmon (or salmon trout), gutted
2 cucumbers
1<

Main course
Pescatarian
Gluten-free

Method

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