Ingredients:
• 1/2 onion, sliced
• 1 leek, trimmed and sliced
• 1 carrot, peeled and sliced
• 1 small bunch fresh parsley
• 1 tablespoon whole black peppercorns
• 4 (about 1 pound) rainbow trout or salmon,
or 1 (3 to 4 lb) salmon (tail end)
• cucumber slices
• lemon slices
• lettuce leaves
• 2 cups Salsa Verde
• Salt And Pepper, to taste
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Preparation:
Place the onion, leek, carrot, parsley, and peppercorns in a saucepan large enough to hold the fish. Add water to cover the vegetables by two inches. Season generously with salt. Bring to a boil, reduce the heat, and simmer 15 minutes. Add the fish, and simmer over low heat until the fish just begins to flake. For every 1 inch of thickness, measured at the thickest point, allow 10 minutes of cooking time.
Carefully transfer the cooked fish to a rack and let cool to lukewarm. Peel off the skin, and arrange the fish on a decorative platter. Garnish with the cucumber, lemon slices, and lettuce. Serve the Salsa Verde on the side. |
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