Whole Buffet Fish
9,3 / 10
To Make the court bouillon, put all of the ingredients in a saucepan and simmer for 30 minutes. Cool and strain.
Place the cleaned salmon on a trivet in a fish kettle. Add enough court bouillon to completely cover the salmon and bring to a rolling boil.
As soon as the liquid boils, turn off the heat, cover the kettle and leave to cool completely in the liquid.
When cold remove from the fish kettle and peel away the skin. Place on a serving plate and garnish with lemon slices and flat leaf parsley