By Josette Cohen
I had an idea recently – that was approved by the synagogue Care Group – to host a lunch for anyone who is alone on a Saturday lunchtime, whatever their age. The first lunch took place at the synagogue after the service and was a great success.
We thought about menus and various choices. I did not want to have quiches, so I decided on salmon, cooked in the synagogue kitchen the day before. It was a lot of work doing it for 25 guests, but I think it was worth the effort as everyone really seemed to enjoy it.
This is really more a French recipe than a Jewish one. The quantities below are for six.
- 6 individual portions (boneless) of Scottish salmon
For the court bouillon (fish stock)
- 1/2 bottle of white wine (dry)
- 2 large carrots, peeled and cut up in round slices
- 1 large onion, peeled and cut into slices
- Sprigs of parsley, dill and thyme (or a bouqet garni)
- 4 bay leaves (preferably fresh)
- Wedges of lemon
- Sprigs of fresh parsley and dill
First make court bouillon by putting all the court bouillon ingredients together in a large saucepan.
Bring gently to the boil, then let it simmer for about 30 minutes. Leave to cool.
When cooled, put in the salmon. Bring back to boil, then simmer. Poach for 10 minutes.
Turn off the heat and let the salmon cool in the court bouillon.
Take fish out and put it on kitchen towel to get rid of excess liquid.
Transfer to a dish.
Refrigerate till needed. Serve at room temperature.
Before serving, decorate with wedges of lemon, parsley and dill. Serve with mayonnaise, salad and new potatoes.
TIP: If, at some stage, there is not enough liquid you can add a LITTLE water.
I hope you enjoy it!
Alternative hot version with sauce:
If you want to serve the fish hot with sauce, when cooked, take fish out and keep warm while you make the sauce.
- 50g butter
- 50g flour
- ½ pot of double cream
- Yolk of one egg
- Juice of ½ lemon
Melt butter. Then add flour and stir to combine. Add about ¾ pint of stock slowly. Let cook for about 10 minutes until the sauce thickens. Add the cream and yolk and mix together. Then add the lemon juice.
Do not let it boil or it will curdle.
Arrange the fish in a dish and decorate with parsley and lemon wedges. Put the sauce in a separate jug to serve. Serve with new potatoes, spinach and peas.