| Cuisine: French | Type: Main Course | Serves: 4 |
|
Source:
|
Julia Child & experimentation |
|
Attributes:
|
Healthy |
|
Comments:
|
This poaching method works with other fish such as trout, striped bass, turbot, halibut, monkfish and swordfish. Shark steaks do well as do mako, ahi, yellowfin or albacore. |
|
Serving Suggestions:
|
Serve with fish sauce (elsewhere) |
|
Ingredients:
|
Salt Wine vinegar 4 Salmon filets 6-8 oz each |
|
Instructions:
|
Measure enough water into a deep pan to cover the fish fillets. Add 1-1/2 tsp of salt and 3 tbs of wine vinegar for each quart of water, and bring to a boil. Slide the fish into the water. Maintain at just below a simmer throughout the cooking, the water should shiver but not quite bubble. When done, dry carefully by turning onto a clean kitchen towel. Serve with parsley, melted butter, hollandaise, or a fish sauce (see elsewhere). If cooking ahead, remove the pan from heat just before the fish is done. The fish can rest in the water for up to 15 minutes. 2-3 minutes for sole 3-4 minutes for shark 8 minutes for salmon filets (or other) 1/2 inch thick filets |
|
Related recipes:
|
None |
2001-03-10