Robert Clark’s Poached Salmon

For the fish:

1 pound salmon

Poaching liquid:

4 cups water

1 cup white wine

1 cup white wine vinegar

2 tablespoons salt

1 tablespoon whole black peppercorns

1 medium onion, diced

1 stalk celery, diced

3 pieces bay leaf

3 pieces clove

Method:

Bring to a boil the poaching liquid ingredients. Remove from the heat and let rest for one hour.

Cut the salmon into 8 equal portions and lay in a shallow baking dish, small enough that the salmon portions fill the bottom but they do not touch.

Bring the poaching liquid back to a rolling boil and immediately pour over the fish. Shake the dish once to ensure the fish has not stuck to the bottom of the pan then cover and allow to cool.

The Fish Counter Tartar Sauce

2 cups mayonnaise

2 tablespoons lemon juice, and zest from the lemons

2 tablespoons of shallots, fine chop

2 tablespoons of parsley, fine chop

2 tablespoons of capers, fine chop

2 tablespoons of tarragon

1/2 cup cornichone, fine chop

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