I once saw a television show where the hostess poached a whole salmon in a dish
washer. While it seemed to work, I would recommend you cook your salmon in a poacher or
oven tray. My recipe shows you how simple it is.
Prep: 30 minutes
Cook: 30-40 minutes
1x 2.5-3.5kg whole salmon, scaled and gutted
2 bay leaves
2 slices of lemon
1 carrot, peeled and sliced
375ml white wine
2 garlic cloves, bruised
1 handful of parsley
500ml creme fraiche
1 tbsp seeded mustard
juice of 1/4 of a lemon
5 tbsp dill, finely chopped
1 cucumber, halved lengthwise and finely sliced
1 cherry tomato (small), halved
3 lemons, halved lengthwise and sliced thinly
Salmon: Using kitchen scissors, remove the fins from the salmon.
Season the cavity of the salmon with salt and pepper and place the garlic and
parsley in it.
Place the salmon on the rack in a fish poacher or place a couple of layers of
foil on the base of a roasting tin and place the salmon on it. Scatter the bay
leaves, lemon, carrot and peppercorns around the salmon. Pour the wine over the top
and enough water to just cover it. If using a roasting tin cover it with foil
tightly around the fish.
To Cook: Place the fish poacher or oven tray on the stove (if you need to place over 2 even sized burners or hot plates) slowly bring to the boil, then turn off the heat and leave it in the liquid until cooled (around 2 hours). The fish is cooked when the eyes are opaque and when you press
the flesh in the centre feels firm.
When the fish is cooked lift the rack from the poacher or remove it from the
oven tray using a couple of large fish slices onto a large chopping board.
Remove the garlic and parsley from the cavity of the salmon. Carefully peel
off the skin with a small knife leaving the tail and head skin
intact. Remove the small bones along the back of the salmon with the knife. Using
the back of your knife carefully scrape off the layer of dark meat. Carefully remove
the eyes from the salmon with a small knife (optional). Serve the salmon or
refrigerate it until ready to garnish and serve.
Dressing: Mix the creme fraiche with the mustard, lemon juice, dill
and honey until well combined. Cover and refrigerate until ready to
To Garnish: Place cucumber slices along the dark line lengthwise on
the centre of the salmon or decorate the salmon with the slices however you like.
Place the half of the cherry tomato on the eye socket and garnish around the salmon
with lemon slices. Serve
To Serve: Serve the salmon with the dill sauce and your choice of
side dishes eg. salad of new potatoes, pasta, tri colour salad etc.