Poached Salmon With Cucumber, Dill, And Watercress Sauce: The Best Poached Salmon With Cucumber, Dill, And Watercress Sauce Recipe from Cook'n

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	Poached Salmon With Cucumber, Dill, And Watercress Sauce

Serves: 8

Serving a whole fish or a large piece of salmon to your dinner guests is both festive and fun. Poaching the salmon in a flavorful court bouillon gives it added taste, and decorating the fish and platter makes for an impressive presentation.

   COURT BOUILLON:
   Bouquet garni:
   2 bay leaves
   6 sprigs fresh flat-leaf parsley
   1 sprig fresh thyme
   4 celery tops with leaves
   12 peppercorns, bruised

   1 bottle dry white wine
   2 small carrots, peeled and chopped
   2 small red onions, quartered
   1 tablespoon sea salt
   1 lemon, juiced
   8 cups water

   5 to 6 pounds whole salmon or midsection chunk

   Garnish:
   4 cucumbers or 8 lemons, thinly sliced
   Curly endive
   Radish or cheery tomatoes

   Cucumber, Dill, And Watercress Sauce

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TO PREPARE THE COURT BOUILLON: Make a bouquet garni by tying the herbs, celery, and peppercorns in a square of cheesecloth.

In a large saucepan, combine the wine, carrots, onions, salt, lemon juice, water, and bouquet garni. Bring to a simmer over medium-low heat and cook for 30 minutes. Remove from heat and let cool.

Rinse the fish and cut off the fins. Wrap the fish loosely in cheesecloth. Place in a large roasting pan or a fish poacher.

Pour the court bouillon over the fish to cover. If more liquid is needed, add water.

Place the pan over 2 stove-top burners turned to medium-low. Cover and cook the fish for 30 minutes.

Using 2 spatulas, carefully remove the fish from the pan. Place it on a plate and carefully remove the cheesecloth, slowly pulling it away from the skin of the fish.

Remove the skin. Using a dull knife, gently scrape the gray skin residue covering the pink flesh. Cut off the head and discard (if needed). Transfer the fish to a platter.

If desired, overlap the slices of cucumbers or lemons on the fish to resemble scales. Surround the fish with curly endive and decorate the platter with radishes or cherry tomatoes.

Serve the sauce alongside.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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