| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish, Barry |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Piece of Salmon or 4 six-ounce cutlets |
| 1/2 |
|
Lemon |
| 4 |
|
Peppercorns |
| 1 1/2 |
pt |
Water |
|
|
Bay Leaf |
| 1 |
ts |
Salt |
INSTRUCTIONS
FOR THE COURT-BOUILLON
Put all of the ingredients for the court-bouillon into a large saucepan,
bring to the boil and simmer for 10 to 15 minutes. To ensure the salmon
stays moist and keeps a good shape, wrap each piece in a suitable cling
film. Lower the salmon carefully into the hot court-bouillon, bring back to
the boil and simmer gently.
For a 2lb piece, allow it to simmer for just 12 minutes, then turn the heat
off and leave the salmon in the hot water for a further 12 minutes.
For the cutlets, simmer for 5 minutes and leave to stand in the hot water
with the heat turned off for a further 5 minutes. If you want to serve it
cold, leave to cool completely in the water before unwrapping it. Serve
with new potatoes, Hollandaise Sauce and crisp green beans
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 19, 1998
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