"MEow" asks:
>
>The local supermarket has whole salmons fairly cheap these days, so
>I'm thinking of buying one.
>
>The fish are gutted, but they still have skin and head.
>
>I'm wondering:
>
>It's way too big for one person, so I'm thinking of freezing some of
>it, since it's so cheap as whole, but should I cut it into steaks/what
>else it can be cut into before freezing it, or is it better to freeze
>the part, which I don't use immediately, in one piece?
>
>Can I use the head and tail for anything?
>
>Any other advice about a whole salmon?

POACHED SALMON IN ASPIC
Active time: 1 3/4 hr Start to finish: 12 hr
Before you start this recipe, make sure there's room in your refrigerator for a
24-inch fish poacher and a 25-inch platter.

For salmon
1 (6-lb) whole salmon (with skin), cleaned and backbone removed, head and tail
left intact
1 teaspoon salt
6 qt cold water
1/2 cup fresh lemon juice
1 large onion, coarsely chopped
2 carrots, coarsely chopped
2 celery ribs with leaves, cut into 4-inch pieces
2 bay leaves (not California)
6 fresh parsley stems (without leaves)
2 fresh thyme sprigs
1/4 teaspoon whole black peppercorns

For aspic
1 cup dry white wine
2 tablespoons Sercial Madeira
1 fresh thyme sprig
1 teaspoon salt
1 large leek, white and pale green parts chopped and 2 outer leaves reserved

For garnish
1 carrot, coarsely chopped
1 celery rib, coarsely chopped
3 large eggs, whites lightly beaten and shells crushed (reserve yolks for
another use)
1 tablespoon unflavored gelatin (from two 1/4-oz envelopes)
1/4 cup cold water

Accompaniment: green mayonnaise
Special equipment: 2 (35-inch-long) pieces of cheesecloth; kitchen string; a
24-inch fish poacher*; a long (25-inch) platter

Poach salmon:
Wash salmon inside and out and sprinkle inside with salt. Unfold 1 piece of
cheesecloth on top of the other to make a double layer, then wrap fish snugly
in it and tie ends (close to fish) with kitchen string. Place on poacher rack
in poacher, then straddle poacher across 2 burners on stovetop. Add 6 quarts
cold water (it should cover fish by 1 inch), lemon juice, vegetables, herbs,
and peppercorns.

Bring to a boil, partially covered, over high heat (this will take about 25
minutes; fish will register 145°F on an instant-read thermometer inserted into
thickest part of fish). Transfer poacher to a metal rack and cool fish in
broth, uncovered, 30 minutes. Then chill fish in poacher (do not pour off
broth), uncovered, at least 8 hours.

Reduce broth for aspic:
Lift fish on poacher rack out of broth and drain well, then transfer from rack
to a large shallow baking pan and chill. Pour broth through a sieve into a
large bowl. Transfer 8 cups broth to a 4-quart heavy pot, reserving remainder
for another use. Add white wine, Madeira, thyme sprig, and salt and boil until
reduced to 5 cups, 30 to 40 minutes. Cool 20 minutes.

Prepare salmon for glazing:
Wash reserved leek leaves and chopped leeks in a bowl of cold water, then lift
out and drain well. Cut leaves into decorative strips. Blanch strips in a
saucepan of boiling water 1 minute, then transfer to a bowl of ice and cold
water. Drain and pat dry.

Remove strings from cheesecloth, then open cheesecloth but don't remove it.
Remove fatty strip and small bones (they look like a comb) from spine of fish
from head to tail. Trim off any fat from edges of belly. Carefully remove bony
section under gills, then remove skin and dark flesh from visible side (top) of
fish by gently scraping with a small sharp knife. Using the cheesecloth, roll
fish over onto platter and remove bony section under gills, then remove skin
and dark flesh from other side of fish. Wipe platter clean, then cover fish
with dampened paper towels and chill until aspic is ready.

Clarify broth (using egg whites and shells) and make aspic:
Whisk together reduced broth, chopped leek, carrot, celery, and egg whites and
shells in a 4- to 6-quart heavy pot. Bring to a boil, whisking constantly, then
reduce heat and cook at a bare simmer, undisturbed, over low heat 30 minutes.
Ladle broth through sieve lined with a double thickness of dampened paper
towels set over a 1-quart glass measure, then press firmly on solids.

Soften gelatin in cold water in a 1-quart saucepan 1 minute. Add 3 cups broth
and simmer, stirring, until gelatin is dissolved, about 2 minutes.

Glaze salmon with aspic:
Ladle 2/3 cup aspic into a metal bowl set in a larger bowl of ice and cold
water. Let stand, stirring occasionally, just until aspic is the consistency of
raw egg white. Remove bowl from ice water and spoon a thin layer of aspic over
fish, then chill fish until aspic is set, about 10 minutes. Arrange leek
garnish on fish and glaze fish with more aspic. Chill fish, uncovered, until
ready to serve.

Pour remaining aspic into a 13- by 9-inch baking dish and chill until firm,
about 1 hour. Cut into 1/2-inch cubes, then arrange cubes around salmon.

Cooks' notes:
€¢ Salmon can be poached and chilled in broth up to 2 days.
€¢ Aspic-glazed salmon keeps, chilled (uncovered), 1 day.

Gourmet
November 2001



---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."