Poached Salmon (Irish)

If the salmon is the noblest Irish fish, when it's poached whole and served with colourful and flavourful sauces, it's also the most impressive. From a casual picnic to a formal dinner, poached salmon pairs well with any number of sauces, from a sophisticated leek butter sauce spiked with tarragon to a spinach flavoured green mayonnaise or watercress sauce; or with a simple mix of mayonnaise and Dijon mustard accented with fresh dill. A fish poacher is ideal for this recipe, but a deep roasting pan will work just as well.

2 Tbsp. fresh dill, chopped
½ cup white wine
½ cup fish stock
1 small carrot, sliced
1 stalk celery, cut into quarters, leaves left on
1 small onion, sliced
1 (5-8 lb) salmon, cleaned, gutted and scaled

Garnish:
lemon slices
fresh dill
fresh parsley

In a saucepan over medium heat, combine the dill, wine, fish stock, carrot, celery, and onion. Bring to a boil, then reduce heat and simmer for 20 minutes. If using a poacher, combine ingredients as above and pour the liquid in. Place the salmon on a double thickness of cheesecloth, twist the ends to form handles, then place the fish in the hot liquid.

Cover the poacher and simmer, without boiling, about 10 minutes per inch thickness of the fish (about 25-30 minutes for a 5 lb fish). Without a poacher, wrap the salmon in a double thickness of buttered aluminum foil. Pour the poaching liquid over the salmon and wrap it loosely. Seal by crimping the edges together all around. Poach in a preheated 300°F oven for 25-30 minutes. Remove from the oven and let salmon sit in liquid for about 20 minutes.

Transfer fish to a serving plate and carefully remove the skin. Cut the fish along the backbone, and when top side is eaten, turn over to serve the remaining half. Garnish with lemon slices and sprigs of fresh dill and parsley. Serve cold with one or more of these sauces.