Poached Salmon with Mayonnaise, New Potatoes and Cucumber Salad
rick stein from seafood lovers guide 
fish & shellfish serves 4 
preparation time 10 to 30 mins 
cooking time 30 mins to 1 hr 
2   celery stalks, sliced
1   carrot, sliced
1   onion, sliced
6   bay leaves
1/2 tsp  black peppercorns
  65ml2 1/2floz white wine vinegar
1   x 1.5-1.75kg/3-4lb salmon, cleaned
  750g1 1/2lb new potatoes, scraped clean
3 sprig  of mint
1   cucumber
1   quantity of mayonnaise made with olive oil
pour enough water into a fish kettle to cover the fish. add the celery, 
carrot, onion, bay leaves, peppercorns and 50ml/2floz of the vinegar. 
bring to the boil and simmer for 20 minutes to make a court-bouillon. 
carefully lower the salmon into the court-bouillon, increase the heat 
once more and poach gently for 16-18 minutes. 
meanwhile, boil the potatoes in salted water with one of the mint sprigs 
until tender, then drain and keep warm. peel the cucumber and slice it 
thinly as possible, preferably on a mandoline. chop the leaves from the 
remaining mint sprigs and mix with the cucumber, the remaining white 
wine vinegar and a pinch of salt. 
lift the salmon, still sitting on the trivet, out of the fish kettle, 
and allow any excess water to drain away. carefully lift it off the 
trivet with 2 fish slices and put it on a serving plate. remove the skin 
by making a shallow cut through the skin along the backbone and around 
the back of the head and carefully peeling it back. carefully turn the 
fish over and repeat on the other side. 
to serve, run a knife down the length of the fish between the 2 fillets 
and gently ease them apart and away from the bones. lift portion-sized 
pieces of the salmon on to each serving plate, then turn the fish over 
and repeat. serve with the new potatoes, mayonnaise and cucumber salad. 
(ID: 4132) Mirror: rec.food.recipes: Wed, Jan 5, 2005

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