Poached Salmon

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Title: Poached Salmon
Categories: Fish, Barry
Yield: 4 servings

2 lb Piece of Salmon
-or 4 six-ounce cutlets

MMMMM-------------------FOR THE COURT-BOUILLON------------------------
1/2 Lemon
4 Peppercorns
1 1/2 pt Water
Bay Leaf
1 ts Salt

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

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