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Citarella poached salmon


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Citarella poached salmon

Martha Gehan | Jun 15, 2001 02:38 PM

I was at a dinner party last night where the main course was a very, very good cold poached salmon--a whole fish, skinned and covered with cucumber "scales" and served with the traditional dill sauce on the side. When I begged the host (a very good cook) to tell me how he had gotten the fish so succulent and tender, he confessed that he had purchased it prepared from Citarella. This is definitely one of the best catered dishes I have had, and I recommend it unreservedly for anyone who wants to make their summer entertaining a little easier. Citarella requires a minimum size of 8 lbs. to prepare the salmon. And, with the time he saved on the main, my friend made wonderful borscht for a starter.

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