Tuesday, 22 June 2010

Perfect poached salmon

This is a great way of cooking salmon portions - as many as you like - and works EVERY time. It also gives you a great deal of 'faff time', which is exceedingly accomodating for a fish dish.

You need a cooking liquor made of 3 parts water and one part white wine, a handful of fresh tarragon/parsley/lemon thyme/all three, a finely chopped white onion and a finely chopped celery stick, loads of black pepper, a teaspoon of salt, and a couple of whole star anise.

You want enough of the above to generously cover your salmon portions (filleted, not steaks), of which you need one per person. Start heating the liquid over a medium heat, and as soon as it's tepid, add the salmon portions skin side down. Put on a lid, and when the water starts to ripple - a minute or two before boiling point - turn off the heat and forget about it. THAT'S IT. It will take at least 15 minutes for the fish to finish cooking, but will remain eating temperature for around an hour, giving you plenty of time to faff about elsewhere. Easy peasy, and cooked to perfection.

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