For vegetable broth: 3 large onions, sliced 3 carrots, sliced 3 celery stalks, sliced A large bouquet garni (6 fresh thyme sprigs, 1 large bunch of parsley, and a large bay leaf tied with string) 3 quarts water 4-1/2 cups dry white wine 2 teaspoons black peppercorns, crushed
For vegetable broth: In a large stock-pot combine all ingredients, except wine and peppercorns. Partially cover and Bring to a slow simmer. Continue simmering for 20 minutes. Add wine and simmer for 10 more minutes. Add peppercorns and simmer 5 minutes longer. Cool broth completely before poaching.
To poach fish: In a fish poacher or large rectangular roasting pan, cover salmon with enough cold broth to cover. Water may be added to reach desired level of liquid. Place lid on poacher. Place poacher on stove (over two burners) on medium heat. When liquid starts to boil, turn heat down to maintain a simmer. Check salmon’s temperature 10 minutes after liquid has come to a simmer. Salmon is done when internal temperature reaches 135 degrees F. (To check temperature, have someone help you lift salmon from liquid and insert a thermometer into the backbone next to the dorsal fins.
When salmon is done, drain, peel off top skin and serve hot or cold.
As with any fish recipe, be sure to buy the freshest fish possible.
Serve hot poached salmon with a butter based sauce such as Bearnaise, Hollandaise, beurre blanc, a flavored butter or this month’s ’Horseradish & Garlic Cream Sauce’ located in ’Sauces, Marinades & Salsas’ in this month’s Recipe Index.
Serve cold, poached salmon with all of the above or a flavored mayonnaise or vinaigrette.