Poached Salmon with Cucumber, Dill, and Watercress Sauce

Poached Salmon with Cucumber, Dill, and Watercress Sauce

By Jessica Strand from Dinner Parties

Court Bouillon:

Bouquet garni:
2 bay leaves, 6 sprigs fresh flat-leaf parsley, 1 sprig fresh thyme, 4 celery tops with leaves, and 12 peppercorns, bruised
1 bottle dry white wine
2 small carrots, peeled and chopped
2 small red onions, quartered
1 tablespoon sea salt
Juice of 1 lemon
8 cups water
1 (5-to-6-pound) whole salmon, or a 5-to-6-pound midsection chunk
4 cucumbers or 8 lemons, thinly sliced, curly endive, and radishes or cherry tomatoes for garnish (optional)

Cucumber, Dill and Watercress Sauce

2 cucumbers, peeled, halved lengthwise, and thinly sliced
4 large red onions, finely chopped
1/2 cup packed coarsely chopped fresh dill
1/2 cup packed coarsely chopped fresh watercress leaves
2 cups sour cream
1/2 teaspoon sugar
1 tablespoon rice vinegar
2 tablespoons fresh lemon juice
Sea salt and freshly ground pepper to taste

Serving a whole fish or a large piece of salmon to your dinner guests is both festive and fun. Poaching the salmon in a flavorful court bouillon gives it added taste, and decorating the fish and platter makes for an impressive presentation.

To prepare the court bouillon:

Make a bouquet garni by tying the herbs, celery, and peppercorns in a square of cheesecloth.

In a large saucepan, combine the wine, carrots, onions, salt, lemon juice, water, and bouquet garni. Bring to a simmer over medium-low heat and cook for 30 minutes. Remove from heat and let cool.

Rinse the fish and cut off the fins. Wrap the fish loosely in cheesecloth. Place in a large roasting pan or a fish poacher.

Pour the court bouillon over the fish to cover. If more liquid is needed, add water.

Place the pan over 2 stove-top burners turned to medium-low. Cover and cook the fish for 30 minutes.

Using 2 spatulas, carefully remove the fish from the pan. Place it on a plate and carefully remove the cheesecloth, slowly pulling it away from the skin of the fish.

Remove the skin. Using a dull knife, gently scrape the gray skin residue covering the pink flesh. Cut off the head and discard (if needed). Transfer the fish to a platter.

If desired, overlap the slices of cucumbers or lemons on the fish to resemble scales. Surround the fish with curly endive and decorate the platter with radishes or cherry tomatoes.

Serve the sauce alongside.

To prepare the Cucumber, Dill and Watercress Sauce:

In a large bowl, combine the cucumbers, onions, dill, and watercress. Add the remaining ingredients and stir until blended.

This and many other wonderful recipes may be
found in Jessica Strand's Dinner Parties from Chronicle Books