Escoffier On Line

I am poaching a whole salmon in a court bouillon for a party to celebrate my dad's birthday. I never done this & want it to be delicious, not ruined! Have 3 questions:

1) do i start with fish and poaching liquid at room temp together and bring to a simmer; or heat liquid and pour over fish to start poaching?;

2) do i let fish cool in poaching liquid or remove immediately? (am worried that it will overcook if I allow it to cool in liquid.); and!!

3) what about boning? i am worried my guests won't know how to deal with a fish skeleton, but if i try to remove before serving i will destroy the wholeness of the fish.

Thank you so much for your help!

Hi,

Kind of a leap to do as a first time for an important party, but here goes-

1) Secure fish to the base of the fish poacher securely with cheese cloth. You can spread the belly flaps and stuff with cheesecloth and perhaps a sachet to make a nest for the fish. Bring the cb up to 200 or so and immerse the fish, be sure to cover entirely. Monitor temperature carefully.
2) When fish reaches 138deg F at it's thickest point carefully remove from liquid. Let sit for about 15 minutes at room temp and then place in refrigeration until service. (assuming you're serving it cold which because of the timing is really the only way to be able to stay on a schedule for a home cook)
3) Not much you can do about the bones. The fish and skin should easily flake off the skeleton.

After all this I'd suggest just poaching fillets, much easier and without the bones makes a much nicer presentation.

Good luck!

G