Poached Whole Salmon
900g – 1200g Fresh Whole Salmon GG
1 fennel bulb
1C white wine
4C fish stock
Prepare Salmon by scaling. Place slices of lemon and fennel in the stomach cavity and place in large high sided oven dish for poaching. Pour in the stock and wine which should only cover up to ½ of the fish, followed by the left over fennel and lemon slices, season and cover with tin foil. Place in oven at 200 C for 25 mins. Make sure the tin foil does not come into contact with the salmon as it will stick and remove the skin, let the dish rest for a further 10 moons before serving and it will fall off the bone much easier without over cooking it.
Recipe supplied by Adrian Hill.