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Poaching and Serving a Whole Salmon

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

Especially if you are going to eat salmon cold I think this is the best way to produce cooked but still extremely moist flesh, particularly next to the bone. The poaching liquid can either be a flavoured court bouillon, or simply salted water as salmon has such a unique flavour of its own.

Because salmon is a rich fish, 125–175g (4-6oz) per person is an adequate portion. When calculating what size fish to buy don’t forget the head, tail, bones and entrails amount to about 500g (1lb) wastage during cleaning.

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