Whole Poached Salmon with Lemon
4 servings
30 minutes
Whole poached salmon with lemon is the embodiment of exquisite European cuisine, combining simplicity of preparation with refined taste. This recipe is rooted in traditional fish cooking methods where minimal ingredients allow the natural flavor of the seafood delicacy to shine through. Salmon lightly poached in a fragrant broth with onion, bay leaf, and white wine vinegar acquires a tender texture and rich yet delicate flavor. Lemon adds a refreshing tang to the dish while salt and freshly ground pepper enhance its depth of flavor. This dish is perfect for a festive dinner or ceremonial feast, delighting not only with its rich taste but also with an impressive presentation where the fish retains its integrity and looks elegant on the serving platter.
1
Place the whole fish in a fish mold or simply in a deep dish.
- Salmon: 2.75 kg
2
Cover the fish with cold water so that it is completely submerged.
3
Add finely chopped onion, bay leaves, vinegar, and a lemon cut into quarters. Generously sprinkle with salt and a bit of freshly ground black pepper.
- Onion: 1 head
- Bay leaf: 2 pieces
- Lemon: 1 piece
- White wine vinegar: 4 tablespoons
- Sea salt: to taste
- Freshly ground black pepper: to taste
4
Cover with a lid or foil and bring to a boil on the stove. Turn off the heat and let the fish cool.
5
Carefully transfer the fish to the cutting board and gently remove the skin, leaving the head, tail, and fins (it will look more impressive).
6
Transfer the fish to a serving dish and garnish with herbs and lemon slices.
- Lemon: 1 piece
