Cold Poached Salmon

From John Sgammato

This is a delightful way to make a special picnic lunch or Sunday brunch, and easy, too!

Ingredients:

• a fillet of fresh, boned salmon, at room temperature

• a bottle of dry white wine

• a half of a small onion, peeled

• a bay leaf

• a pinch of dried dill

• a few crushed peppercorns

• a few crushed juniper berries

• a pinch of salt

Equipment:

• a fish poacher

To prepare:

1. Grease the tray of the fish poacher with butter.

2. Place the fillet on the tray, skin-side down.

3. Gently fill the poacher with the court-bouillon. Add water to cover the fish. Some people add a piece of carrot and a piece of celery.

4. Bring the court-bouillon just to a gentle boil and turn off the heat. Let the fish sit in the court-bouillon until it cools.

5. Gently lift the tray from the poacher and slide the fillet onto a platter.

6. Serve with mayonnaise and sprigs of fresh dill, some lemon zest, and maybe a handful of cranberries for color.