Whole Steamed Salmon

Preparation

1. Have the salmon eviscerated, gills removed, and fins trimmed. Brush outside with oil and season cavity with salt and pepper. Lay the fish on an oiled rack in a fish poacher or roaster and wrap rack and salmon in washed cheesecloth. Strew around the fish 2 cups of thinly sliced sautéed onions and 1 cup each of sautéed sliced carrots and celery, and a medium herb bouquet with parsley, bay, and tarragon. Pour in 4 cups of dry white wine or 3 cups of dry white French vermouth plus fish or light chicken stock to a depth of 1 inch. Bring to the simmer on top of the stove and seal top of poacher with heavy foil and a lid. Maintain at a slow simmer, basting rapidly several times with pan liquids. The fish is done at a thermometer reading of 150°F. Remove fish, slide onto serving platter, and keep warm. Drain cooking liquid out of poacher into saucepan, pressing juices out of vegetables. Boil down to a syrupy 1 cup. Enrich, if you wish, with heavy cream and a swirling of butter and chopped fresh parsley.