Whole poached salmon with sauce

16 servings

Ingredients

Quantity Ingredient
7 pounds Whole salmon, dressed, with
Head and tail left on.
1 tablespoon Salt
1 medium Carrot
1 medium Celery stalk
1 medium Onion
14½ ounce Can chicken broth
¼ cup White wine (optional)
1 Bay leaf
¼ teaspoon Whole peppercorns
Remoulade Sauce (see dirs)
2 larges Bunches dill for garnish
2 Bunches radishes
Lemon slices for garnish

Directions

THE DAY AHEAD:

1. Rinse salmon with running cold water. Rub salmon inside and out with salt; wrap in plastic wrap and refrigerate overnight.

ABOUT 4-½ HOURS BEFORE SERVING OR EARLY IN DAY: 2. Thinly slice carrot, celery, and onion. Unwrap salmon; cut crosswise into thirds. In 12-inch skillet over high heat, heat carrot, celery, onion, chicken broth, white wine, bay leaf, whole peppercorns, and 1 cup water to boiling. Reduce heat to low; cover and simmer 5 minutes.

3. Add the 2 smaller pieces of salmon to skillet; over high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until salmon flakes easily when tested with a fork. With slotted pancake turner, remove salmon pieces to jelly-roll pan. Cool slightly and remove top part of salmon skin; cover and refrigerate.

4. In same skillet, prepare remaining piece of salmon as above.

Refrigerate salmon until well chilled, about 2-½ hours.

5. Meanwhile, prepare Remoulade Sauce (see below); cover and refrigerate.

6. To serve, line large platter with dill. Arrange salmon pieces over dill to reassemble whole salmon.

7. Spread salmon with thin coating of Remoulade Sauce. Slice 1-½ bunches of radishes paper-thin; arrange radish slices, overlapping, over sauce on salmon to resemble scales. Garnish with lemon slices and remaining radishes. Makes 16 main-dish servings.

REMOULADE SAUCE ----------------------- In medium bowl, with wire whisk or fork, mix 1-½ cups mayonnaise, ⅓ cup chopped capers, ⅓ cup prepared white horseradish, 3 tablespoons milk, 3 tablespoons lemon juice, 1 tablespoon chopped fresh dill (or ¾ teaspoon dried dill weed), and 1-½ teaspoons grated lemon peel.

Each serving: About 445 calories, 28g fat, 89mg cholesterol, 485mg sodium. Recipe in December, 1991"Good Housekeeping". Posted by Jeff Pruett. Submitted By JEFF PRUETT On 07-08-95

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