This recipe makes for a stunning presentation and can be prepared two days in advance, as it is served cold. A fish poacher with a rack is necessary for the recipe. Make sure that the whole fish fits in the poacher

Serves 6

1-5 pound whole salmon
4 quarts court bouillon
Garnish:
1 hot house cucumber
2 lemons
2 medium tomatoes
1 head Boston lettuce
2 cups sauce verte

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 2 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. Measure the salmon across at its thickest part. Poach 8 minutes per inch thickness after the court bouillon has reached the simmering point (180 to 185 degrees). After the elapsed cooking time, allow the salmon to cool in the the court bouillon; it will finish cooking and will also retain more moisture and flavor.
Lift the fish out of the court bouillon, remove the cheese cloth. Place the salmon on a long serving platter. Peel away skin on both sides of the fish. If the fish is lying flat on the tray, turn carefully, and remove the skin on the bottom side. Scrape away the dark fatty layer adhering to the flesh. Starting at the tail end, cover the salmon with overlapping paper thin cucumber slices, to imitate fish scales. Decorate the edge of the platter with fluted lemon slices. Garnish with lettuce leaves and tomato wedges.
Serve with sauce verte.