Poached Salmon with Mayonnaise, New Potatoes and Cucumber Salad

Rick Stein from Seafood Lovers Guide

Fish & Shellfish Serves 4
Preparation Time 10 to 30 mins
Cooking Time 30 mins to 1 hr


2 celery stalks, sliced
1 carrot, sliced
1 onion, sliced
6 bay leaves
1/2 tsp black peppercorns
65ml/2 1/2floz white wine vinegar
1 x 1.5-1.75kg/3-4lb salmon, cleaned
750g/1 1/2lb new potatoes, scraped clean
3 sprigs of mint
1 cucumber
1 quantity of mayonnaise made with olive oil
salt

Pour enough water into a fish kettle to cover the fish. Add the celery,
carrot, onion, bay leaves, peppercorns and 50ml/2floz of the vinegar.
Bring to the boil and simmer for 20 minutes to make a court-bouillon.
Carefully lower the salmon into the court-bouillon, increase the heat
once more and poach gently for 16-18 minutes.
Meanwhile, boil the potatoes in salted water with one of the mint sprigs
until tender, then drain and keep warm. Peel the cucumber and slice it
thinly as possible, preferably on a mandoline. Chop the leaves from the
remaining mint sprigs and mix with the cucumber, the remaining white
wine vinegar and a pinch of salt.
Lift the salmon, still sitting on the trivet, out of the fish kettle,
and allow any excess water to drain away. Carefully lift it off the
trivet with 2 fish slices and put it on a serving plate. Remove the skin
by making a shallow cut through the skin along the backbone and around
the back of the head and carefully peeling it back. Carefully turn the
fish over and repeat on the other side.
To serve, run a knife down the length of the fish between the 2 fillets
and gently ease them apart and away from the bones. Lift portion-sized
pieces of the salmon on to each serving plate, then turn the fish over
and repeat. Serve with the new potatoes, mayonnaise and cucumber salad.


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