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Recipe for :

Cold Poached Salmon

This recipe comes from Karen ( Ilyce is her alias ) who is in a recipe club with between twenty and thirty members, the oldest of whom is eighty-six and the youngest is thirteen, who collect recipes and love to cook.

Karen told me that she is "thirty-four years old, single and loves to cook, among other things. I've been cooking and collecting recipes since I was in my teens and have a very big collection. I collect from magazines, friends, newspapers, brochures, advertising material, and product recipes, the net, recipe groups and a list of other places. If I've taken the recipes from the web or from a magazines, there should be a source but sometimes, over the years, it wasn't collected".


4 x 5 oz fresh salmon fillets

Court Bouillon:
1 1/2 c Water
1/4 c White wine vinegar
1/4 c Dry white wine
2 Bay leaves
1 ts Whole white peppercorns
1 ts Dried thyme
1 sm Onion, peeled and chopped
1 Carrot, washed and chopped
2 Stalks celery, washed and chopped
1 Leek, washed and chopped

  • Tie the peppercorns and dry herbs together in a little bundle of cheese cloth.
  • Combine the liquids in a large pot or skillet. Bring to a boil.
  • Add the vegetables and the herb bundle to the court bouillon ingredients, bring to a boil and cook for 20 to 25 minutes.
  • Reduce to a simmer and add the salmon fillets. Simmer, covered, for 10 to 12 minutes.
  • Turn off the heat and allow the salmon to cool in the bouillon.
  • When completely cold, remove the salmon from the bouillon.
  • Drain on paper towels to dry completely.
  • Cover the fish with plastic wrap, and place in a refrigerator to chill for 1 to 2 hours, or until ready to serve.

Serve with herb mayonnaise or vinaigrette.

Serves 4

Karen ( Ilyce )