Whole Poached Salmon

Name: Whole Poached Salmon
Prep time: 1 d 4 h 2 min
Cook time: 1 d 4 h 2 min
Total time: 1 d 4 h 2 min
Yield: 12
Cuisine: Global
Ingredients: 12 servings Court-Bouillon; 6 larges egg whites; 12 servings Fennel fronds, for garnish; 2 Tbsps unflavored gelatin; 2 Tbsps unflavored gelatin; 1 lemon, sliced into 1/4-inch-thick rounds, for garnish; 1 orange, sliced into 1/4-inch-thick rounds, for garnish; 4 kilograms whole salmon, , scaled, gutted, and cleaned (gills removed); 4 kilograms whole salmon, , scaled, gutted, and cleaned (gills removed)

Whole Poached Salmon might be just the main course you are searching for. This recipe covers 50% of your daily requirements of vitamins and minerals. One serving contains 898 calories, 126g of protein, and 38g of fat. This recipe serves 12. If you have orange, lemon, egg whites, and a few other ingredients on hand, you can make it. To use up the gelatin you could follow this main course with the Blueberry, Pineapple and Lemon Creamy Gelatin Dessert as a dessert. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. From preparation to the plate, this recipe takes roughly 28 hours and 2 minutes.

Instructions

Using a slotted spoon, carefully lift out the foam. Soak a 12-by-12-inch piece of cheesecloth in ice water. Squeeze out any excess water, and line the sieve with the cold cheesecloth.

Ingredients you will need

Water

Equipment you will use

Slotted Spoon

Cheesecloth

Sieve

Pour the broth through the sieve. Repeat, using fresh cheesecloth each time, until all the foam has been removed from the stock.

Ingredients you will need

Stock

Equipment you will use

Cheesecloth

Sieve

Place 1/3 cup cold water in a small bowl, and evenly sprinkle the gelatin over the top.

Ingredients you will need

Gelatin

Water

Equipment you will use

Bowl

Let sit until gelatin is softened, about 10 minutes.

Ingredients you will need

Gelatin

Add the gelatin mixture to the clarified stock, and bring to a simmer over medium heat, whisking constantly, until all the gelatin has dissolved; do not boil.

Ingredients you will need

Gelatin

Stock

Equipment you will use

Whisk

Remove from the heat.

Equipment

Ingredients

Servings:

12servings

Court-Bouillon 6larges

egg whites 12servings

Fennel fronds, for garnish 2Tbsps

unflavored gelatin 2Tbsps

unflavored gelatin 1

lemon, sliced into 1/4-inch-thick rounds, for garnish 1

orange, sliced into 1/4-inch-thick rounds, for garnish 4kilograms

whole salmon, , scaled, gutted, and cleaned (gills removed)4kilograms

whole salmon, , scaled, gutted, and cleaned (gills removed)

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is GEN5 Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 9 dollars.