Makes: 10 portions. Cooking time: 8-10 minutes.
Ingredients:
— 5 liters water
— ½ liters vinegar
— 10 peppercorns
— 2 bay leaves
— 10 grams parsley stalks
— 150 grams onions cut into rings
— 150 grams grooved and sliced carrots
— 5 grams salt
Method ONE:
(1) Boil the court-bouillon preparation for 20 minutes, then skim.
(2) Place the prepared fish into the hot liquid and gently simmer.
Note:
This method is suitable for cuts of fish such as salmon steaks, wings of skate and trout.
Method TWO:
(1) Cover the whole fish, the fillets or sections of salmon with a raw court-bouillon (i.e. the ingredients listed before any cooking takes place).
(2) Bring to the boil, skim and allow to simmer gently for:
— whole salmon – 10 mins
— sections of salmon – 10 mins
— fillets of salmon – 5 mins
(3) Remove from the stove and permit the fish to cool completely in the liquid, preferably for 12 hours and in a refrigerator.
Note:
This method is suitable for whole fish such as salmon and fillets or cross-sections of salmon.