Poached Salmon with Horseradish and Herb Sauce

If you have a fish kettel use this. Otherwise use a long, narrow cooking dish with a lid and line it with foil. The result is a delicately poached fish with a zingy sauce.

3 large onions sliced
6 carrots sliced
6 sticks celery sliced
3 bay leaves
3 large slices of fresh ginger that has been peeled
1/2 cup fresh parsley
150ml white wine vinegar
1 lemon sliced
1T black pepper corns
1T salt
300ml dry white wine
2kg whole salmon
Place all the ingredients except the salmon in a large pot. Add 1 litre of water. Bring to the boil and then simmer for 40 minutes. Allow to cool and strain. This can be made ahead of time and chilled until needed.
Place the fish in the fish kettle. Pour over the stock and enough water to cover the entire fish. If using tin foil, double line the cooking dish, pour over the liquid and cover. Bring to a gentle simmer and then allow to continue poaching off the heat with the lid on. This takes about an hour.

To serve, remove the skin and place the fish on a plate.

Herb Sauce

1 cup creme fraiche
2T horseradish
10g freshly chopped tarragon
1T freshly chopped lemon thyme
salt and pepper to taste

Mix together and serve with lemon wedges.