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GTB · Bushton Bushwacker Joined: 05 Jun 2007 Posts: 2206 Status:

Here's a Salmon that I cooked a couple of weeks ago for my youngest son's Christening.

I cut the head and the tail off (and cooked them separately) and placed the main body into a fish kettle where I had a court-bouillon simmering away. The fish, once cooked, has to be skinned and all the fillets removed, de-boned and then put back together to look just like a whole fish again. You can then just cut into the fish to serve it without worry about little bones getting everywhere. It's a time consuming task - about 30 mins to carefully fillet and de-bone the fish - but it is well worth it.

For the recipe:

http://www.myhouseandgarden.com/recipes/poached_salmon.htm

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Geddi · Posted: Wed Jun 04, 2008 12:45 am Post subject:

Drool! That looks delicious!

GTB: Are you married ? Is your spouse/partner fat?

If the answers to the above are not both 'YES!' then I am amazed.
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Top Dog · Site Moderator Joined: 06 Jun 2007 Posts: 2113 Status:

Geddi Gtb is a man :lol:
I know he should change his avator,I have been telling him for ages. :lol:
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GTB · Bushton Bushwacker Joined: 05 Jun 2007 Posts: 2206 Status:

I am most definitely a bloke, Geddi. :wink: :lol:

The Salmon was rather nice and even though the filleting took a while it was well worth it.
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Bear · Mile Elm Minstrel Joined: 13 Jun 2007 Posts: 1001 Status:

This will no doubt cause controversy but I prefer my salmon out of a tin.

Geddi · Posted: Sun Jun 08, 2008 12:31 pm Post subject:

I just like roquette with lemon juice on it 8) The fish makes a nice decoration...

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