Serves 4
The original recipe calls for a whole salmon. For several reasons, I have adapted the recipe to use salmon fillets. First, at the price of salmon today, most people are not going to want to make that sort of investment. Second, few people are going to have a vessel large enough to poach a whole salmon, and third, most people today would be revolted if their salmon was served to them with the head and tail intact. If however, none of the above apply to you, then by all means poach a whole fish. The method will be the same.
A whole poached salmon makes for an elegant and festive meal for a special occasion. In the early days in Ireland, the poached salmon might very well have been poached indeed; poached from the English overlord’s salmon stream. |
 |
2 ½ to 3 pounds of salmon fillets
1 cup good lager beer lark Harp
About 1/2 a cup of water
a few thin slices of onion, sliced very thinly
Several sprigs of fresh dill weed
A sprig of fresh thyme
2 or 3 slices of lemon
Coarse ground black pepper to taste
A Visit From the Poacher
|
Rinse the salmon and pat dry. Use a pair of pliers to remove any pieces of bone that may remain. Put the beer, onion, dill, thyme and lemon slices in a heavy skillet that will comfortable hold the salmon fillets, skin side down, in a single layer. Lay the salmon fillets on top. Add enough cold water to bring the level of the liquid about half way up the sides of the fish. Cover with a tight fitting lid and over a medium high heat, cook for about five minutes or |
to your desired degree of doneness. Be careful not to overcook. Dry salmon is less than remarkable.
Gently lift the fillets out and place them on a serving plate. Remove the skin. Sprinkle with pepper and garnish the plate with sprigs of fresh dill weed and slice of lemon.
Castlelough, County Kerry |
