A whole poached salmon can be served either hot or cold, and the cooking method varies accordingly. This accounts for the wide variation in cooking times given for whole salmon in recipe books. For a salmon that is to be served cold, put the fish into cold water or court bouillon, cover and then bring it to the boil, skimming off any scum that forms. Turn off the heat as soon as it reaches the boil and leave the salmon in the liquid to cool completely before dressing it with your chosen garnishes. It is not necessary to set the trimmings in an aspic glaze. If preferred, fresh herbs can simply be arranged decoratively on top.
For a salmon that is to be served hot, pour enough court bouillon or water to cover the fish into a fish kettle, but do not add the salmon. Bring the liquid to the boil, and then add the fish. Return it to simmering point and poach the salmon gently, allowing 10 minutes per kg. Remove the fish from the liquid, then cover and leave it to rest for 5 minutes.
To accompany the salmon, serve tiny new potatoes, freshly made mayonnaise, and a cucumber salad made with fresh dill or mint, thick natural yogurt and black pepper.
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Asian Cooking **
