John Myers
Ingredients for 20 servings:
- 1 salmon, fresh
- 1 liter white wine
- 2 liters of water
- 2 tsp sea salt
- 2 bay leaves
- 6 peppercorns
- 1 bunch of dill
- 1 bunch of parsley
- 1 bunch of soup vegetables
Instructions
Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 50 minutes
for a buffet or as a starter for many guests, super tasty and easy to prepare
Wash the salmon thoroughly. Set aside. Wash the vegetables and herbs. Chop the vegetables into small pieces. Combine the wine, water, salt, herbs, and spices in a saucepan and bring to a boil. Simmer for about 20 minutes. Place the whole fish in a deep dish and pour the boiling stock over it. Cover and let the salmon simmer in the hot liquid for 12 hours (do not overcook!). For very large salmon, the simmering time is slightly longer. The fish must be well covered with the liquid (make more stock if necessary). Then remove the salmon from the liquid, arrange it on a platter, and refrigerate until ready to serve. I serve it with baguette, horseradish cream, apple cream, remoulade, green sauce, etc. The imagination is endless when it comes to side dishes and sauces. Note: Since I didn’t have a dish large enough for the fish to simmer in, I had to cut off the head and tail. This was a shame, because serving a whole fish looks much more appealing.
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