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Tip Of The Week

Salmon Poacher's Delight To cook this recipe I use an oval casserole dish which is large enough to hold a fish of up to about 4 kilos (eight pounds) in weight and in which I place a triple folded strip of kitchen foil slightly longer than the pot. What's that for? To lift the fish out once it's cooked, which is done by pulling the two ends of the foil apart so that the fish lifts up on it as if on a stretcher. You then keep it taut while transferring the fish to a suitable dish. It's a little tricky but easily managed with care. Try it with the uncooked fish first. Here's the easy bit: First put your fish into the pot you are going to cook it in and cover it with cold water. In this way you will have exactly the right amount for whatever size of fish you are cooking. Next take the fish out, leave it to one side, and add the following to your water: · 2 wine glasses of vermouth, dry white wine or very dry sherry · 1 onion, peeled, cut in half and studded with 2 cloves in each half · 1-2 bay leaves · 6 whole peppercorns · 1 carrot cut into quarters · the pared-off rind of half a lemon Bring this all to the boil, take it off the heat, add your fish, cover and leave to cool. That's it. Who said cooking fish was difficult? Once cold, the skin will easily peel off the fish and you can either decorate it with finely sliced cucumber (to look like scales) and mayonnaise, or simply serve it, which is what I do. If you do want to present the "whole" fish, you might want to remove the bones to make it easier to serve. This is not really as difficult as you might think, although a little care is needed. First remove the skin from the body of the fish, but leave the head whole. Then, using a fish slice and your hand, carefully remove the top fillet (the half nearest the head) and lay it, skinned side down, on your serving dish. Do the same with the flesh at the tail end. Check for any small bones and remove them. You can now see the entire backbone. Snip this off at the head and tail, carefully remove it from the bottom half of the fish and discard it. The rest is very easy. Put the bottom fillet on top of the one already on your serving dish, replace the head and tail in their correct position and disguise the joins with piped mayonnaise and/or sliced cucumber. You can now decorate to your hearts content and in whatever fashion you wish. Just be sure to cover over any damage to the fillets caused by your handling of them.