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10 minutes
25 minutes
35 minutes
- 1 (750 milliliter) bottle dry white wine
- 1 onion, thinly sliced
- 1 rib celery, sliced
- 6 whole peppercorns
- 1 whole salmon, cleaned
- 1 bunch fresh dill
- 1 lemon, sliced
- In a fish poacher, bring together the wine, onion, celery, peppercorns, and bay leaf. Then, position the poacher over 2 stove burners.
- - Rinse the fish under cold water, then fill the cavity with dill and lemon slices before placing it on the rack in the pot. - Cover and bring it slowly to a strong simmer without boiling. - Cook until the fish easily flakes with a fork, ensuring not to overcook, for about 20 minutes. - An instant-read thermometer should read at least 140°F (60°C) when inserted into the center. - Drain and serve.
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