Poaching A Salmon+ Recipe
Yield: 1 salmonRecipe by luhu.jp
Ingredients:
3 Sprigs: of Tarragon,
3 Sprigs: thyme,
5 Cloves: ,
1: Salmon, fresh or frozen and
3 Sprigs: parsley,
-thawed, about 4 lbs.
1/4 cup: Celery leaves,
Splash of Balsamic vinegar,
Directions:
Saute, in a dry pan, the tarragon, cloves, celery tops, parsley and
thyme till fragrant.
Wash the fish thoroughly and wrap in cheesecloth. Tie it to the rack
insert. Cheesecloth and tying the fish in isnt necessary if its a
small fish.
Fill poacher with water and bring to a simmer (or I should say a
shimmer) at which you keep the water throughout the cooking process.
Add the herbs and Balsamic vinegar and the fish on the rack. Cook 4
minutes per pound or until a thin metal skewer is inserted into the
thickest part of the fish for a couple seconds. Withdraw quickly and
place tip on your lower lip. Cold means rare; lukewarm - almost done;
fully warm - perfect; hot - overcooked.
Ive used this recipe more than a couple times and find if you follow
the instructions to the letter the fish will turn out wonderfully.
Mary Riemerman
Submitted By MARY RIEMERMAN On 04-27-95
Source from luhu.jp
thyme till fragrant.
Wash the fish thoroughly and wrap in cheesecloth. Tie it to the rack
insert. Cheesecloth and tying the fish in isnt necessary if its a
small fish.
Fill poacher with water and bring to a simmer (or I should say a
shimmer) at which you keep the water throughout the cooking process.
Add the herbs and Balsamic vinegar and the fish on the rack. Cook 4
minutes per pound or until a thin metal skewer is inserted into the
thickest part of the fish for a couple seconds. Withdraw quickly and
place tip on your lower lip. Cold means rare; lukewarm - almost done;
fully warm - perfect; hot - overcooked.
Ive used this recipe more than a couple times and find if you follow
the instructions to the letter the fish will turn out wonderfully.
Mary Riemerman
Submitted By MARY RIEMERMAN On 04-27-95
Source from luhu.jp
Tags
Seafood