ingredients

1 whole salmon of about 2 kg

6 deciliters of water

A bouquet garni (thyme, laurel, parsley, 2 stalks of celery) - 2 carrots - 3 shallots - 10 cl of dry white wine -

Mayonnaise As at Maison Bénédicta

Steps

Step 1

To empty the salmon by your fishmonger, do not flake it because, to serve it, you will strip it of its skin, it will be then easier to remove.

2nd step

In the fishmonger, place the bouquet garni and the vegetables cut in small pieces.

Step 3

Add water, wine and bring to a gentle boil.

Step 4

Cook over very low heat, about 10 minutes then add the whole salmon and cook another 6 to 8 minutes.
Stop the cooking and let cool in the court-bouillon where the fish can stay 12 hours in the cool without altering.

Step 5

Remove the salmon, remove the skin carefully and set it on its serving platter.

Step 6

Brush the fish with a thin layer of Mayonnaise As at Maison Bénédicta to give it a very white appearance.
You can create a scale design with the handle of a teaspoon.