Ingredients

• 1 (about 3kg) whole salmon, scaled, gutted

• Court-bouillon

• 5L (20 cups) cold water
• 500ml (2 cups) dry white wine
• 2 brown onions, halved, thickly sliced
• 4 carrots, peeled, thickly sliced
• 2 celery sticks, thickly sliced
• 3-4 stalks fresh continental parsley
• 2 dried bay leaves
• 1 tsp black peppercorns
• 1 tbs sea salt flakes
• 2 tbs white wine vinegar

• Summer vegetables

• 750g chat (baby coliban) potatoes
• 1 bunch (about 500g) baby (Dutch) carrots, trimmed
• 4 bunches asparagus, woody ends trimmed
• 500g green beans, topped

• Aioli

• 2 garlic cloves, crushed
• 3 egg yolks
• 1/2 tsp salt
• 2 tsp fresh lemon juice
• 1 tsp Dijon mustard
• 300ml olive oil
• Salt & freshly ground black pepper

Description

Whole Poached Salmon & Summer Vegetables With Aioli Recipe - To Make The Court-bouillon, Place The Water, Wine, Onion, Carrot, Celery, Parsley, Bay Leaves, Peppercorns, Salt And Vinegar In A Large Saucepan And Bring To The Boil Over High...

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