Ingredients

1 whole salmon, 6-8 pounds

Court Bouillon:
3 quarts water
1/2 cup white wine vinegar
1 cup onions, chopped
1 cup carrots, chopped
1 cup celery, chopped
10 black peppercorns
1 bay leaf
5 tablespoons fresh lemon juice

Directions

For bouillon, combine all ingredients in a large pot, bring to boil and simmer 10 minutes. Strain before using.

For salmon, bone entire fish. Tie fish with cotton twine every 2 inches and place on rack of fish poachers. Add enough court bouillon to cover top of fish. Turn heat to high, and when liquid starts to boil, lower heat to simmer and poach 20-25 minutes.

(A good rule of thumb for poaching, whether it be a whole fish, steaks or pieces, is to poach 10 minutes to the inch, measured at the thickest part. A 1/2-inch steak would need 5 minutes, a 2-inch piece, 20 minutes. Start timing once simmering begins.)

Add more stock or water as liquid evaporates, always keeping the top covered. When done, remove fish from poacher and place in refrigerator 6-12 hours. Peel off skin, remove dark, fatty flesh along midsection and serve on platter, garnished as desired. Makes 12-14 servings.

Each serving contains 219 calories; 8 gm fat; 1391 mg sodium; 81 mg cholesterol.