Ingredients
4 Lbs Wild Salmon filets or steaks preferably King
Square of Cheesecloth about 4"x4"
2T mixed pickling spice
1 stick cinammon
1 Tablespoon peppercorns
3 whole cloves
1/2-1 teaspoon salt
3 onions sliced
Juice of 1 lemon
Peel of 1 lemon free of pith
1T white vinegar
3-6T Sugar to taste
1/2-3/4 Cup White Raisons
3-4 Egg yolks (raw)
Enough water to cover fish
5-8 Yukon Gold potatoes for mashing
S&P
Butter/margerine/spread
milk
Preparation
Rinse Salmon put in large pot and just barely cover with water. Remove salmon to a plate and set aside. Turn on stove and heat water adding: Put next 4 ingrediants into center of cheese cloth and tie with kitchen twine and add to pot, add onions, salt, lemon peel, lemon juice, sugar and vinegar and raisons. Cover pot and boil gently 45 minutes. Taste liquid and adjust sugar and lemon to reach a balanced flavor. Remove cheesecloth bundle,onions and lemon peel. Add fish and poach gently for 15-20 minutes.
Remove fish from pot skin & de-bone and put into a bown breaking into chunks.
Strain poaching liquid pick out raisons and add them to the fish.
Return poaching liquid to pot and turn heat on low. Beat egg yolks slightly. Add about 1/2 cup of liquid to bowl with egg yolks stirring constantly. Slowly add mixture to pot and stirr until sauce is thickened.
Pour over fish allow to come to room temperature then refrigerate overnight.
Serve cold over hot mashed potatoes and a cucumber salad on the side.
