Salmon: how to poach a whole fish

By Terry Farris

A whole poached or roasted salmon is a classic for entertaining - keep it simple for maximum elegance

Poaching

The best-known method for cooking a whole salmon has always been to poach it. And that works very well, provided you have a fish kettle and, preferably, a gas cooker with large burners.

To emphasise the flavour of your salmon, make a court-bouillon by gently boiling water, vinegar, bay leaves, a sliced onion, a peeled and sliced carrot, black peppercorns, a large bunch of parsley and some salt. The amount should half-fill the fish kettle. Allow the liquid to go cold, then place the fish in the court-bouillon, bring back to the boil and poach gently for about 10 minutes.

Remove the kettle from the heat and allow the fish to continue cooking as the liquid cools. If poaching in a hot court-bouillon, allow about 6 minutes for every 450g fish. Remove immediately from the liquid when the fish is cooked and allow to cool completely.

Roasting

Alternatively, if you don't have a fish kettle, you can oven-roast your salmon in foil to equally tasty effect.

Place the cleaned salmon on a piece of foil large enough to encase the whole fish. Heat the oven to 190C/375F/gas mark 5 and place sliced lemon, oranges and onion in the cavity of the fish. Tuck in a handful of fresh herbs (use chervil, dill, parsley or tarragon).

Bring the foil up around the fish and pour in a glass of white wine. Season with salt and pepper and tightly secure the foil to form a seal. Carefully lift onto a large baking sheet.

The baking time can be determined by measuring the widest part of the 'neck' of the fish. Bake for 5 minutes per 2.5cm. When done, loosen the foil and allow to cool completely.

Next page: assembling and serving the salmon