I've been making this salmon for Passover for years and years. In my retail Seder packages, it is an alternative starter to the gefilte fish I learned to make from Laurie Minsk. This salmon is also a FABULOUS main course served room temperature. Make it just before yontif and schlepp it out on the 2nd day lunch; you'll look like you're still enthusiastic about eating and serving meals. All it needs is fresh lemon juice and herbed sour cream. For pareve meals, a tomato basil salsa or mango cucumber salsa is refreshing.
I've also made this poached salmon for years in my catering business. I am shocked to see that I've never uploaded the recipe as it is such a simple to make winner. The white wine in the poaching liquid creates such a light and fragrant broth. Salmon will not dry out when poached in Court Bouillon. I usually do dozens, if not hundreds, of portions at a time on sheet pans. They aren't deep enough to totally cover with the poaching liquid. I also poach in the oven as I need to work fast. So, either poaching on the stove top or in the oven, cooking to just 120' on a thermometer will yield PERFECT salmon that holds for days.
Yes, this is a great dish for when you want to eat a bit lighter and work a lot less.
|Number of servings:||enough for a large salmon or 12 - 15 pieces of salmon|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
- 2 - 3 quarts water
- 3 cups dry white wine (about a bottle)
- 2/3 cups fresh lemon juice
- 2 small or 1 large onion, quartered
- 3 carrots, peeled and cut into chunks
- 2 celery stalks, chopped
- 3 - 4 parsley sprigs
- 1 bay leaf
- 1 teaspoon dried thyme or 1 tablespoon fresh (optional)
- 2 teaspoons salt
- 1 tablespoon of black peppercorns
Combine all the ingredients in a stock pot and cover. Bring to a boil and reduce the heat. Simmer for about 30 minutes.
Strain the stock and discard the vegetables.
Prepare you salmon. I like to order skinned salmon fillets and then bone them. I also cut into portion sizes. Place salmon in a 13" x 9" baking pan or a shallow pot. Cover with the Court Bouillon and then cover. Poach at 400' or on medium heat until the fish is firm to the touch, about 120'. Remove from heat and let rest a minute. Drain off the liquid. Arrange the fish on a platter and serve. Or, let cool and wrap well for storage in the refrigerator. Bring to almost room temperature before serving.
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Salmon Poached in Court Bouillon
Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
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