BAKED POACHED SALMON P SERVES: 8
Oven poaching is so much easier than fighting with the stainless steel poacher on top of the stove and the results are just as moist and delicious. Here’s how!
Prep time: 10 minutes Cooking time: 45 minutes Chilling time: 12 hours
Decorating: 20 minutes
INGREDIENTS
6 ½ pound whole salmon*
optional: head and tail left on
1 large onion-peeled and sliced
1 small bunch parsley
1 large celery stalk-scrubbed and sliced
1 large bay leaf
2 sprigs fresh thyme
2 cups dry white wine/water
2 tablespoons olive oil
EQUIPMENT
large baking sheet
heavy duty tin foil
DIRECTIONS
- Preheat oven to: 375 F.
- Tear three sheets of foil long enough to encase salmon and form handles at either end. Place on baking sheet. Brush olive oil over top piece of foil.
- Rinse salmon and place it on foil.
- Scatter onions, celery and herbs around salmon. Lift up the edges of the foil and pour liquid over the salmon. Seal foil over the salmon and roll up the ends into handles at either side.
- Bake salmon 45 minutes to one hour. You should only be able to smell the herbs and wine while fish is oven poaching. If it begins to smell fishy, lower the temperature of the oven. The salmon should be opaque when tested with a knife. When done, open foil and let cool thoroughly. Reseal foil and chill overnight.
- TO SERVE: 1. Remove vegetables and parsley from around salmon. Peel skin off salmon with a sharp knife. Carefully, lift salmon and place on serving platter. Cover salmon with a layer of very thinly sliced cucumbers to resemble fish scales. Weave sprigs of dill through the cucumbers. Surround salmon with lemon wedges. Serve green sauce on the side. 2. Cut salmon into portions and arrange on a serving platter with green sauce in the middle. Decorate each portion separately.
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