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DRESSED WHOLE SALMON Salmon is as old as some Irish legends and indeed has been served to kings at Ireland's banquets down through histo- ry. You may link with the past by cooking one as follows: whole salmon salt and pepper bay leaves slices of lemon and onion To garnish: lemon, parsley, lettuce leaves, tomatoes and cucumber. Poaching: Clean and gut salmon. Wrap it in a piece of greased muslin to make it easy to remove the fish from the saucepan. If you have a fish kettle this is not necessary. Add salt and pepper, bay leaves, slices of lemon and slices of onion to boiling water. Lower the salmon into this, bring back to the boil and simmer very gently. Allow 3 minutes per pound for tail piece or 5 minutes per pound for whole salmon. When cooked, leave salmon in water for 5 minutes to cool slightly. Lift out and allow to drain. Remove skin, decorate with savory butter and garnish with lettuce leaves, lemon, parsley and cucumber. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |