3.5kg whole salmon, scaled, cleaned and gutted
For the court-bouillon:
3 bay leaves
1 tsp (5ml) whole peppercorns from your NOMU Black Pepper Grinder
1 carrot, sliced
1 small onion, sliced
1 tbsp NOMU Sea Salt
NOMU Seafood & Fish Grinder
4 tbsp white wine vinegar
3.4 litres warm water
Prepare the fish by removing all excess moisture using paper towel.
Make the court-bouillon by adding all the ingredients to a fish kettle (see Tips for alternative method). Add the salmon and bring to a gentle simmer, leaving the fish to poach for 16-18 minutes. Lift the fish out using the trivet and rest it on the sides of the kettle to allow excess liquid to drain off.
Serve warm or at room temperature with freshly made Bearnaise sauce.
Tips: Alternatively, season the fish inside and out generously with Sea Salt and NOMU Seafood & Fish Grinder. Place it in the centre of a large piece of heavy-weight foil and lightly scrunch up the edges to make a ‘bath’ so that none of the liquid can escape. Add a handful of chopped dill, tarragon and a few lemon slices. Scatter a few large knobs of butter (inside and out) and carefully pour in 1 cup of white wine. Bring the sides of the foil up over the fish, sealing loosely to create a parcel.
Bake in an oven preheated to 180°C for 30 minutes.
3.5kg whole salmon, scaled, cleaned and gutted
For the court-bouillon:
3 bay leaves
1 tsp (5ml) whole peppercorns from your NOMU Black Pepper Grinder
1 carrot, sliced
1 small onion, sliced
1 tbsp NOMU Sea Salt
NOMU Seafood & Fish Grinder
4 tbsp white wine vinegar
3.4 litres warm water
Prepare the fish by removing all excess moisture using paper towel.
Make the court-bouillon by adding all the ingredients to a fish kettle (see Tips for alternative method). Add the salmon and bring to a gentle simmer, leaving the fish to poach for 16-18 minutes. Lift the fish out using the trivet and rest it on the sides of the kettle to allow excess liquid to drain off.
Serve warm or at room temperature with freshly made Bearnaise sauce.
Tips: Alternatively, season the fish inside and out generously with Sea Salt and NOMU Seafood & Fish Grinder. Place it in the centre of a large piece of heavy-weight foil and lightly scrunch up the edges to make a ‘bath’ so that none of the liquid can escape. Add a handful of chopped dill, tarragon and a few lemon slices. Scatter a few large knobs of butter (inside and out) and carefully pour in 1 cup of white wine. Bring the sides of the foil up over the fish, sealing loosely to create a parcel.
Bake in an oven preheated to 180°C for 30 minutes.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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