Seafood and crisp semillon works well.
My last two Christmas Celebrations have featured a whole Atlantic Salmon poached with bay leaves, russian garlic and salt and pepper.
Simply have the fishmonger clean the fish, add the fish to the kettle, then cover with cold water and seasoning.
Heat on med high until bubbles slowly form (12 mins) and maintain until the water warms, then stop heat.
Let cool for 60-90 minutes. Have a test by peeling back the skin a checking the flesh has coloured to the pale pink cooked colour. If its red it needs a little longer.
Gingerly lift the fish whole from the kettle and place on a tray.
Serve by peeling back the skin and in generous chunks using a cake thingy.
Eats well with a dollop of lime mayo or with crusty bread.
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