Poached salmon
dinner recipes

Perfect Poached salmon

Poached salmon

Prep Time20 mins
Cook Time10 mins
Course: Main Course
Keyword: cooked salmon, cooking technique, Poached salmon, salmon
Servings: 4

Ingredients

  • 1 l water
  • 200 ml white wine,dry
  • 20 g salt
  • 1 bay leaf
  • 1 look
  • 10 black peppercorns
  • 1 shallot
  • As needed Salmon fillet

Instructions

  • Finely dice the shallot and brunoise the white part of the leek.
  • Gently fry the shallot on low heat until soft.
  • Add the leek and continue to fry until soft.
  • Deglaze with the white wine.
  • Add the water, bay leaf, peppercorns, and the salt and bring to the boil gently.
  • Set aside next to the stove to infuse for about one hour.(optional, but recommended)
  • Portion the salmon fillets as needed.
  • Bring the poaching liquid to the boil and reduce the heat to low. The liquid should be maintained at 90°C and must not boil.
  • Place the salmon fillets in the poaching liquid and poach for a few minutes until done. Ensure that there is enough liquid to just cover the salmon. If you use too little liquid, the salmon will not be completely poached, while too much liquid will reduce the flavor of the salmon.
  • Carefully remove the salmon from the poaching liquid.

How to make the perfect POACHED SALMON?

A good piece of poached salmon can be recognized by the soft structure of the fish. With just the slightest touch, the segments will part. The flavor is partly determined by the liquid in which the salmon is poached.

Poached salmon

Serving suggestions:

  • Serve with Irish butter sauce and watercress.
  • Serve with broccoli, dill, tarragon, horseradish, leek, spinach, fennel, watercress, hazelnut, grapefruit, mustard, crème fraîche, kale, or chives.
  • Perfect in a healthy salade.
  • Serve with mashed potatoes.
  • Serve with french fries.

Poached salmon

Prep Time20 mins
Cook Time10 mins
Course: Main Course
Keyword: cooked salmon, cooking technique, Poached salmon, salmon
Servings: 4

Ingredients

  • 1 l water
  • 200 ml white wine,dry
  • 20 g salt
  • 1 bay leaf
  • 1 look
  • 10 black peppercorns
  • 1 shallot
  • As needed Salmon fillet

Instructions

  • Finely dice the shallot and brunoise the white part of the leek.
  • Gently fry the shallot on low heat until soft.
  • Add the leek and continue to fry until soft.
  • Deglaze with the white wine.
  • Add the water, bay leaf, peppercorns, and the salt and bring to the boil gently.
  • Set aside next to the stove to infuse for about one hour.(optional, but recommended)
  • Portion the salmon fillets as needed.
  • Bring the poaching liquid to the boil and reduce the heat to low. The liquid should be maintained at 90°C and must not boil.
  • Place the salmon fillets in the poaching liquid and poach for a few minutes until done. Ensure that there is enough liquid to just cover the salmon. If you use too little liquid, the salmon will not be completely poached, while too much liquid will reduce the flavor of the salmon.
  • Carefully remove the salmon from the poaching liquid.

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