Name: Poached salmon
Prep time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 3 kilogram whole salmon or ocean trout, gutted, scaled; 2 sprigs fresh dill; 2 sprigs fresh flat-leaf parsley; 1/4 teaspoon whole black peppercorns; 1 cup (250ml) dry white wine; lemon wedges, to serve

Ingredients

3 kilogram whole salmon or ocean trout, gutted, scaled

2 sprigs fresh dill

2 sprigs fresh flat-leaf parsley

1/4 teaspoon whole black peppercorns

1 cup (250ml) dry white wine

lemon wedges, to serve

Method

1.Wipe the fish dry with absorbent paper. Place the fish, herbs, peppercorns and wine in a fish kettle. Add enough cold water to completely cover the fish. Bring to a boil.

2.Immediately turn off heat and leave salmon in kettle, covered, for 30 minutes. The large fin in the centre of the fish’s back should come away easily from the bone when it is cooked.

3.When the fish is cooked, lift tray with fish on it from the poaching liquid. Allow to drain well. Discard liquid and herbs. Transfer fish to a serving platter; remove skin from the top of fish. Serve with lemon wedges.

Salmon can be poached several hours ahead, but white fish is best poached just before serving.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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