For a festive occasion, poaching a whole salmon is worth the effort. Make the court bouillon a day ahead. Prepare the sauce while the fish is poaching. Use a fish poacher with a rack for this recipe. Make sure that the whole fish fits in the poacher. See also the recipe Whole Poached Salmon with Sauce Verte, which is served cold, and can be made two days ahead.

Serves 6

1-5 pound whole salmon
4 quarts court bouillon
2 cups hollandaise sauce
Garnish:
2 lemon baskets
1 bunch fresh parsley

PREPARATION
Prepare the court bouillon. Cool and refrigerate.
The whole salmon with the head and tail should be fresh or completely thawed, cleaned, scaled, and washed under cold water.
The salmon can be poached in one of the following two methods:
1. Place the salmon on the rack of the fish poacher in the "swimming position". Slightly curve the tail of the fish for a more dramatic effect. Secure the salmon by wrapping cheese cloth around the fish and the rack. Lay the rack with the salmon in the poacher. Cover the salmon with the cooled court bouillon.
2. Lay the salmon on the rack of the fish poacher and cover with the cooled court bouillon. Using either method, measure the salmon across at its thickest part.
Poach 10 minutes per inch thickness after the court bouillon has reached the simmering point (180 to 185 degrees).
After the elapsed cooking time, lift the salmon out of the court bouillon on a tray or baking pan large enough to hold the fish. Cover with foil. A few minutes before serving, remove the cheese cloth around the salmon. Discard cloth.
Peel away skin and scrape away the dark fatty layer adhering to the flesh. Lift the salmon with two wide spatulas to transfer to a long serving platter.
Garnish the platter with lemon baskets and parsley.
Serve with hollandaise, parsleyed potatoes, and a green vegetable.