James Martin
from
James Martin's Favourite Feasts
James Martin's whole salmon makes an impressive centre piece for any celebration
James Martin's whole salmon makes an impressive centre piece for any celebration
Whole poached wild salmon
Method
2. Cover with a lid or tin foil and bring to the boil on the stove. Once boiling, turn off the heat and leave to stand in the water until cool. It will cook in the residual heat.
3. Carefully remove the salmon and transfer to a chopping board. Scrape off the skin and put onto a large flat serving dish. Serve with mayonnaise, dill and lemon wedges.
Prep:
15 min
Cook: 5 min, plus cooling
Cook: 5 min, plus cooling
Ingredients
1 x 2.5kg whole wild Salmon, cleaned with head kept on1 onion, quartered
2 Bay leaves
4 tbsp white wine vinegar
1 lemon, quartered
mayonnaise, to serve
1 small bunch Dill, to serve
lemon wedges, to serve
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