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Combine ingredients for court bouillon in deep hotel pan large enough to hold salmon. Bring to temperature.
Wrap salmon in double layer of cheesecloth leaving about 6 - 8 inches at each end of fish.
Twist and knot ends of cheesecloth. Cheesecloth is used to lift salmon out of pan when cooking is completed.
Lower salmon into court bouillon. For accurate cooking time, measure fish at its thickest point. Allow 10 minutes to the inch. At completion, internal temperature of fish should be 140°F.
Remove hotel pan from heat, and let fish cool in bouillon. Drain.
When totally cooled remove skin with paring knife. Decorate surface of fish with thinly sliced cucumbers.
Finish garnishing plate with watercress, lemon slices, cherry tomatoes, radishes, etc.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
