Preparing Poached Salmon

Skinning and boning a salmon is not as difficult as you might first imagine if you follow these simple steps:

step one-first cut along backbone of salmon

Lift the salmon from the fish kettle and lay it on a large board.

Using a long thin-bladed knife, cut through the skin along length of the backbone, across tail and around head.

step two-peel off skin of salmon with blade of knife and pull off fins

Using the blade of the knife, peel off the skin and pull off the fins.

step three-using back of knife scrap away shallow layer of brown colored flesh

With the back of the knife, scrape away shallow layer of brown coloured flesh over centre of fish.

step four-turn over salmon and repeat steps one to three, than cut down along backbone

Turn salmon over and repeat.

Then cut down along the backbone of the fish.

step five-turn the knife and gently ease the fillet away from the bone and lift off

Turn the knife falt, ease the fillet gently from the bone and lift off (This may have to be done in two pieces, if the fish is large).

step six-cut through head and tail with scissors and peel away

At the head and tail, cut through bone with scissors and peel away.

Replace upper fillet, to recreate the look of a whole fish.

Once you have prepared the salmon, carefully lift it onto a serving dish (you may or may not prefer to remove the head and tail prior to this), store the salmon in a fridge if it is not being served immediately.

Decorating the fish with garnishes add a final touch of elegance.

Here is one suggestion:

Cut some strips from the length of a cucumber using a potato peeler and arrange in a rippling effect at intcrvals of 1" along the top of the fish.

Then place sprigs of fresh chervil over the cucumber and serve with lemon wedges.

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