MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Poached Salmon
  Categories: Fish, Barry
       Yield: 4 servings
  
       2 lb Piece of Salmon
            -or 4 six-ounce cutlets
 
 MMMMM-------------------FOR THE COURT-BOUILLON------------------------
     1/2    Lemon
       4    Peppercorns
   1 1/2 pt Water
            Bay Leaf
       1 ts Salt
  
   Put all of the ingredients for the court-bouillon into a large
   saucepan, bring to the boil and simmer for 10 to 15 minutes. To
   ensure the salmon stays moist and keeps a good shape, wrap each piece
   in a suitable cling film. Lower the salmon carefully into the hot
   court-bouillon, bring back to the boil and simmer gently.
   
   For a 2lb piece, allow it to simmer for just 12 minutes, then turn
   the heat off and leave the salmon in the hot water for a further 12
   minutes.
   
   For the cutlets, simmer for 5 minutes and leave to stand in the hot
   water with the heat turned off for a further 5 minutes. If you want
   to serve it cold, leave to cool completely in the water before
   unwrapping it. Serve with new potatoes, Hollandaise Sauce and crisp
   green beans
  
 MMMMM

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