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Ingredients

• Two 2 lb center-cut salmon pieces, bones removed, skin on
• salt and freshly ground pepper
• 12 cups Court Bouillon (recipe follows)
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• Garnish
• seedless cucumber
• lemon slices
• watercress
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• Court Bouillon
• Use this for salmon or other large fish.
• Court Bouillon can be strained after using, refrigerated or frozen up to six months.
• Add water to top it up.
• 12 cups water
• 1 cup dry white wine
• 1/2 cup wine vinegar
• 2 onions, sliced
• 2 carrots, sliced
• 2 bay leaves
• 6 stalks parsley
• 1 tsp dried thyme
• 1 tbsp whole peppercorns

Description

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 Flavor Is Enhanced And It Remains Moist. Though The Bo

Group Recipes