Frank's Recipes
Free Recipes Archive
Free Counter
by Pliner.Net
dating
,
lasik
,
search
,
shopping
Visitors Since July 1, 1998
This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com
MENU
»
Cookbooks
»
Hints & Tips
»
Foodservice
»
Links
»
My Awards
»
My Guestbook
»
Recipe Archive
»
Software
»
Volume Cooking
»
Where Are You
»
About
Help support this site
Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in
seconds
Poaching a Salmon
3 Sprigs of Tarragon
5 Cloves
3 Sprigs parsley
1/4 cup Celery leaves
3 Sprigs thyme
1 Salmon, fresh or frozen and thawed, about 4 lbs.
Splash of Balsamic vinegar
Yield: 1 salmon
Sauté, in a dry pan, the tarragon, cloves, celery tops, parsley and thyme till fragrant.
Wash the fish thoroughly and wrap in cheesecloth. Tie it to the rack insert. Cheesecloth and tying the fish in isn't necessary if it's a small fish.
Fill poacher with water and bring to a simmer (or I should say a shimmer) at which you keep the water throughout the cooking process. Add the herbs and Balsamic vinegar and the fish on the rack. Cook 4 minutes per pound or until a thin metal skewer is inserted into the thickest part of the fish for a couple seconds. Withdraw quickly and place tip on your lower lip. Cold means rare; lukewarm - almost done; fully warm - perfect; hot - overcooked.
I've used this recipe more than a couple times and find if you follow the instructions to the letter the fish will turn out wonderfully.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
