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Poached whole fish

Poached Whole Fish with Green Mayonnaise

Whole fish always feels ceremonial to me. Like you’re slowing the kitchen down on purpose. This isn’t a rushed weeknight protein situation. This is the kind of cooking where you listen more than you stir.
The court bouillon comes first, and I never skip that step. Wine, water, onion, carrot, celery, lemon, bay, peppercorns - all of it simmering quietly until the liquid smells alive. Not fishy. Aromatic. Almost clean. That broth does most of the work, which is why the fish doesn’t need drama later.
When the whole fish goes in, I keep the heat low. Just below boiling. No bubbles showing off. Poaching is restraint. Too much heat and you lose the tenderness, the point, the respect. Fifteen to twenty minutes and it’s done, barely holding together.
Cooling matters. Cleaning matters. Peeling off the skin, scraping that grey layer from salmon, those small acts change how it tastes on the plate.
Served cold, with green mayonnaise, this dish feels light but substantial. Protein-rich, gentle on digestion, no aggressive fats. It’s the kind of food you serve when you want people to eat slowly and talk more.
Quiet food. Thoughtful food.
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Prep Time 25 minutes
Cook Time 20 minutes
Poaching, Cooling, Skinning & Cleaning Time 55 minutes
Total Time 1 hour 40 minutes
Servings: 6 people
Course: Celebration Meal, Centerpiece Dish, Cold Poached Fish Platter, Dinner, Festive, Lunch, Main Course, Seafood
Cuisine: Continental, European, French-Inspired Classic Cuisine, Gourmet Entertaining Cuisine, Traditional Seafood Cuisine
Calories: 664kcal
Ingredients Method Nutrition Notes

Ingredients
 

  • 5 lb Salmon 1 whole (other options - sea trout/sea bass) , scaled, gutted & trimmed
  • 12 fl oz Green mayonnaise
  • 3/4 pint Dry white wine
  • 5 1/2 pint Water
  • 1/2 cup Onion sliced
  • 1 1/2 cup Carrot thinly sliced
  • 1 cup Celery thinly sliced
  • 1/2 pc Lemon
  • 1 pc Bay leaf
  • 12 pc Black peppercorn
  • Salt as per taste
  • 8 pc Parsley sprigs
  • 4 pc Allspice berries
Nutrition
Nutrition Facts
Poached Whole Fish with Green Mayonnaise
Amount per Serving
Calories
664
% Daily Value*
Fat
 
26
g
40
%
Saturated Fat
 
4
g
25
%
Polyunsaturated Fat
 
10
g
Monounsaturated Fat
 
9
g
Cholesterol
 
213
mg
71
%
Sodium
 
695
mg
30
%
Potassium
 
2131
mg
61
%
Carbohydrates
 
18
g
6
%
Fiber
 
3
g
13
%
Sugar
 
9
g
10
%
Protein
 
76
g
152
%
Vitamin A
 
5710
IU
114
%
Vitamin C
 
6
mg
7
%
Calcium
 
104
mg
10
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

Cooking Intructions
 

  1. Add to a fish kettle or large roasting pan:
    * wine
    * water
    * onion
    * carrots
    * celery
    * lemon
    * bay leaf
    * parsley
    * peppercorns
    * allspice berries
    * salt
    Bring to the boil, cover, and simmer 20 minutes.
    3/4 pint Dry white wine, 5 1/2 pint Water, 1/2 cup Onion, 1 1/2 cup Carrot, 1 cup Celery, 1/2 pc Lemon, 1 pc Bay leaf, 12 pc Black peppercorn, 8 pc Parsley sprigs, 4 pc Allspice berries, Salt
  2. Place fish on:
    * kettle rack, or
    * a sheet of muslin (for easy lifting)
    Lower gently into the bouillon.
    Note: The fish should be fully covered. Add water if needed.
    5 lb Salmon
  3. Bring back to just below boiling point.
  4. Simmer very gently for 15–20 minutes (or until just cooked through).
  5. Lift fish out using rack / muslin.
  6. Drain well and transfer to a platter and let cool slightly.
  7. Peel off skin carefully
  8. Remove fins
  9. If you're using salmon then scrape away thin grey layer
  10. Allow to cool completely.
  11. Serve the cooled fish with green mayonnaise
    12 fl oz Green mayonnaise
  12. Can be served as whole at the table or portioned into fillets.

Notes

This soup doesn’t announce itself. It warms slowly, quietly, the way winter food should. One tablespoon of oil feels almost defiant, but it forces you to cook with attention instead of excess. The vegetables soften into themselves rather than being browned into submission, and the result is lighter and more filling.

The Low-Oil Sweat: Where the Flavor Is Built

Sweating instead of frying changes everything.
  • Keep the heat low enough that nothing colours.
  • Stir often, patiently.
  • When the pan threatens to stick, stock (not oil) is the answer.
This step smells gentle, vegetal, almost sweet. That’s your base.

Vegetable Timing Matters More Than You Think

Adding everything at once flattens the soup.
  • The base vegetables create depth.
  • Potatoes bring body.
  • Courgettes and peppers should stay tender, not tired.
Cook just until soft. Mushy vegetables turn the broth dull.

Seasoning Notes

Salt early, then adjust late.
Pepper works best at the end.
Thyme should feel like background warmth, not herbal sharpness.
This soup rewards restraint.

Variation 1: Extra Comfort, Still Light

For colder nights when you want more grounding:
  • Add ½ cup cooked lentils or white beans
  • Slightly increase stock to keep it brothy
It turns the soup into a full meal without heaviness.

Variation 2: Clear & Digestive-Friendly

When your body wants rest:
  • Skip potatoes
  • Add extra celery and courgette
  • Finish with a squeeze of lemon
This version feels almost medicinal (in a good way).

Variation 3: Rustic & Slightly Chunky

For texture lovers:
  • Mash a few potato slices against the side of the pot
  • Stir gently back in
You get thickness without cream or blending.

Variation 4: Herb-Forward Spring Shift

When winter starts loosening its grip:
  • Reduce thyme
  • Add fresh dill or chives at the end
Same method, different mood.

Serving Notes

  • Best eaten hot, but not rushed
  • Improves after resting 10 minutes
  • Even better the next day, when flavors settle into each other
Works as a light dinner, a steady lunch, or a quiet reset meal.
 

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