Whole Poached Salmon

1 5-6 lb salmon, cleaned and scaled

Court Bouillon:
About 8 cups water
1 cup dry white wine
1 leek, cleaned and chopped
2 large carrots, sliced
1 lemon, cleaned and sliced
Palmful parsley
Palmful other fresh herbs such as sage, oregano or thyme

Put water and wine in a fish poacher or other pot large enough to fit the whole fish, and bring to a boil. Meanwhile, add the vegetables and herbs to the water.

If you are using a pot you may want to wrap the fish in cheesecloth for easy removal after cooking. When the water comes to a boil, add the fish and return to a boil. Lower to a simmer and cook for about 30-40 minutes.

Carefully remove the fish - with the insert rack if you are using the poacher or by grabbing the ends of the cheesecloth if younger using a pot. Let the fish cool to room temperature. Serve with Aioli sauce or mayonaise.

Cool Herb Tsatsiki Aioli
Mayonaise
Sundried Tomato Pesto Aioli