Poached salmon guidance?
- nasv Sep 22, 2011 12:13 PM
I have two skin-on sockeye salmon filets (defrosting in fridge, TJs Alaskan wild), and I usually pan sear, broil, or bake, but I've heard a lot about poaching salmon.
I did some searches online, and it looks like in general you create a flavorful broth with wine and water, place in the salmon (and the liquid doesn't totally cover it?), and cook to desired doneness.
I cook a lot, but fish is where I lose confidence and I overcook it often. Some of the recipes I saw online were almost identical with one KEY difference... poaching time was ranging from 5 to 20 minutes!!
Any guidance here please?
Steaming is completely different from poaching. For poaching the liquid definitely MUST completely cover the fish. And the liquid must be kept to a low simmer, otherwise the fish will disintegrate. Poaching time will vary according to the thickness of the fish, so it can definitely range from 5 to 20 minutes. You just have to keep checking for doneness.
That was my understanding of poaching too, but some of the recipes I'm finding, such as http://simplyrecipes.com/recipes/poac... suggest just a cup of liquid for the amount of fish, which I find very difficult to believe will cover the fish. The pictures are at odds too with covering the fish, it seems like it just comes up the sides.
I've poached a salmon filet or two in the past. Generally, I used a court boullion, with a little white wine. The salmon was to be served at room temp, for people to graze on, so it was only heated until it got a nice pink shade. Carryover time did the rest. I would say that 20 minutes is way too long. You could probably go with about 7 minutes at a gentle simmer. This depends on the thickness of the filet, of course.
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