MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Poached Salmon
 Categories: Fish, Barry
      Yield: 4 servings
 
      2 lb Piece of Salmon
           -or 4 six-ounce cutlets

MMMMM-------------------FOR THE COURT-BOUILLON------------------------
    1/2    Lemon
      4    Peppercorns
  1 1/2 pt Water
           Bay Leaf
      1 ts Salt
 
  Put all of the ingredients for the court-bouillon into a large
  saucepan, bring to the boil and simmer for 10 to 15 minutes. To
  ensure the salmon stays moist and keeps a good shape, wrap each piece
  in a suitable cling film. Lower the salmon carefully into the hot
  court-bouillon, bring back to the boil and simmer gently.
  
  For a 2lb piece, allow it to simmer for just 12 minutes, then turn
  the heat off and leave the salmon in the hot water for a further 12
  minutes.
  
  For the cutlets, simmer for 5 minutes and leave to stand in the hot
  water with the heat turned off for a further 5 minutes. If you want
  to serve it cold, leave to cool completely in the water before
  unwrapping it. Serve with new potatoes, Hollandaise Sauce and crisp
  green beans
 
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