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Poaching Salmon Suggestions/Recommendations
Posted on 3/5/15 at 1:34 pm
Posted on 3/5/15 at 1:34 pm
I am going to be poaching salmon tonight. It is the first time cooking salmon by this method. I plan on poaching in a water and white wine mix with some dill, parsley and scallions infused in the liquid. I'm thinking of pairing this with some sautéed zucchini and squash.
I'm asking the wise folk of the Food and Drink Board for their help in making this a memorable experience. Thanks in advance for your suggestions/recommendations.
I'm asking the wise folk of the Food and Drink Board for their help in making this a memorable experience. Thanks in advance for your suggestions/recommendations.
3
Posted on 3/5/15 at 2:15 pm to Poodlebrain
Ehh, personally Ive had better experience poaching fish in things like olive oil or butter rather than water. There is some science behind it, of which I dont understand.
However, with salmon I have had great success quasi poaching it. Its a technique I picked up from an Eric Ripert cookbook. You basically use a small saute pan, a flavorful water/broth that just goes to about a half inch below the top of the fish. You cook it this way just until the top of the fish starts turning color. It keeps a little rarer than a traditional poaching would.
However, with salmon I have had great success quasi poaching it. Its a technique I picked up from an Eric Ripert cookbook. You basically use a small saute pan, a flavorful water/broth that just goes to about a half inch below the top of the fish. You cook it this way just until the top of the fish starts turning color. It keeps a little rarer than a traditional poaching would.
Posted on 3/5/15 at 2:22 pm to Poodlebrain
Slice a carrot and finely dice a couple of shallots. Cook for 10-15 minutes in a good white wine with a little butter, then poach the salmon for about 5 minutes with a squeeze of lemon added with salmon. Transfer to warm plate and make a light dill sauce (yogurt and dill with a little (1 - 2 teaspoons) of the liquid from the poach). Season salmon with white pepper and a touch of salt.
This would be nice served with a little rice cooked with almond slivers in chicken broth and a little butter, topped with some green tops from the shallots. Maybe add a couple of Tablespoons of the poaching liquid to the broth. Spoon a little of the (reduced by at least half) poaching broth over the fish and rice and serve with the dill sauce along side the fish.
This would be nice served with a little rice cooked with almond slivers in chicken broth and a little butter, topped with some green tops from the shallots. Maybe add a couple of Tablespoons of the poaching liquid to the broth. Spoon a little of the (reduced by at least half) poaching broth over the fish and rice and serve with the dill sauce along side the fish.
Posted on 3/5/15 at 4:00 pm to Poodlebrain
I've done exactly as you've described with little rat redfish. Always been excellent. Add some garlic, peppercorns, and lemon slices to the poaching liquid.
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