Poached King Salmon With Cucumber Beurre Blanc

• 1 (15- to 18-pound) whole king salmon, dressed
• 5 cups water
• 1 3/4 cups dry white wine
• 2 bay leaves
• 1 tablespoon white peppercorns
• 1 bunch parsley stems
• 1 small onion, thickly sliced
• 1/2 head fennel, thickly sliced
• 1/2 cup coarsely chopped celery
• 1 teaspoon salt
• Peeled, chopped cucumber

1. Cut head and tail from salmon; set aside.
2. Cut salmon in half lengthwise; remove pin bones with tweezers or needle-nose pliers. Slice crosswise into 2-inch pieces; cover and set aside.
3. Place head and tail in a 4-quart saucepan. Cover with 5 cups water; add wine and next 6 ingredients. Bring mixture to a boil. Reduce heat, and simmer 30 minutes. Pour mixture through wire-mesh strainer into a bowl, discarding solids. Return liquid to pan. Stir salt into liquid.
4. Pour liquid into a fish poacher*; bring to a boil. Reduce heat, and simmer gently. Arrange fish on poacher insert, and place in liquid. Simmer 10 minutes; remove from heat, and let stand 5 minutes.
5. Remove salmon, and place on serving plates. Top with Cucumber Beurre Blanc and chopped cucumber. Serve with steamed fresh vegetables.
6. *If you don't have a fish poacher, use a roasting pan large enough to hold the salmon in a single layer. Place salmon in gently simmering water with a metal spatula.

king salmon, water, white wine, bay leaves, white peppercorns, parsley stems, onion, head fennel, celery, salt, cucumber

Taken from www.myrecipes.com/recipe/poached-king-salmon-with-cucumber-beurre-blanc (may not work)