Ingredients
Two 2 lb (1 kg) center-cut salmon pieces, bones removed, skin on Salt and freshly ground pepper 12 cups (3 L) Court Bouillon (recipe follows) Garnish Seedless cucumber Lemon slices WatercressDescription
This Is One Of The Most Delightful Ways To Eat Salmon. It Feeds A Large Group Of People And Is Perfect For Festive Lunches Or Buffet Dinners. It Is Always Best To Poach Salmon On The Bone - The Salmon Flavour Is Enhanced And It Remains Moist. Though Th
Liquor Control Board Of Ontario
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter