| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 3924.1 | | TOOK::DELBALSO | I (spade) my (dog face) | Tue Apr 05 1994 13:47 | 13 |
| It's pretty straightforward, Ellen. Leave the skin on the filets. Prepare
some boiling water in an open pot. It can be lightly salted or otherwise
spiced, or use a bouquet de garni. If you can, place a wooden or metal
rack in the bottom of the pot so the filets don't sit immediately on the
heat. Place the filets skin side down on the rack. Return the water to
a gentle boil and poach for about 4 minutes or until the flesh turns
to a light orange. Carefully lift the filets out using a fork, spoon or
spatula with which you can get underneath the skin.
How are you serving them? My favorite is with some hollandaise, or just
drizzled with lemon olive oil.
-Jack
|
| 3924.2 | I keep bottles of clam juice on my shelf | NUBOAT::HEBERT | Captain Bligh | Tue Apr 05 1994 14:09 | 5 |
| I haven't tried it with salmon, but I've had excellent results when I've
poached haddock, cod, pollock, and even halibut using bottled clam juice
as the liquid.
Art
|
| 3924.3 | rack | NUBOAT::HEBERT | Captain Bligh | Tue Apr 05 1994 14:12 | 8 |
| By the way, Jack's suggestion to use a rack has a hidden value: you lift
the whole rack out of the pan, carrying the fish with it, so there's less
danger of breaking the filet. Transferring it to the platter should be a
snap.
Nice idea.
Art
|
| 3924.4 | | LOWELL::GUGEL | Stop talking about doing it and do it | Tue Apr 05 1994 15:32 | 5 |
|
Jack, I'm serving them in a buerre blanc(sp?) sauce.
And thank you for the directions.
|
| 3924.5 | Some alternatives if you like.... | SUPER::PONCE | Editors are always write | Tue Apr 05 1994 16:44 | 9 |
| Hi Ellen,
I know you asked about poaching. Just wanted to let you know that
I am very fond of salmon, so I've accumulated lots of recipes
and have too especially good ones for salmon marinades.
Let me know off line if you're interested.
Karen
|
| 3924.6 | | TOPDOC::AHERN | Dennis the Menace | Tue Apr 05 1994 16:54 | 4 |
| >Can someone tell me how to poach salmon fillets?
First you have to sneak past the gamekeeper...
|
| 3924.7 | | HYLNDR::WARRINER | Information is perishable | Tue Apr 05 1994 16:55 | 7 |
| Salmon poaches very nicely in white wine with a bouquet garni also.
The acidity in the wine contrasts nicely with the relatively oily
salmon. Do it in a casserole dish in the oven.
-David
|
| 3924.8 | How do you do it? | GALVIA::HELSOM | | Thu Apr 07 1994 09:18 | 3 |
| Re: .6
How do you lure the filets away from the rest of the fish?
|
| 3924.9 | | LOWELL::GUGEL | Stop talking about doing it and do it | Thu Apr 07 1994 11:15 | 3 |
|
Thanks, Everyone!
|