Wednesday, July 12, 2017

Poaching Fish

Poached salmon over sauteed greens

Dear readers, raise your hand if you eat two servings of omega-3 rich fish a week. Well, don’t feel bad – neither do I. But I’m starting to think that we should change our ways. After all, fatty fish is not only lovely and nuanced, it’s also easy to cook.

I usually bake or braise fish, which requires minimal effort. But with the summer heat, I’ve been poaching salmon and other fatty fish to eat it warm or chilled over a bed of sprightly greens. Like other moist-heat cooking methods, poaching locks in moisture and practically gives cooked salmon the texture of butter. I know it sounds crazy, but I am not making this up. The truth is you can easily make a five-star meal in your own kitchen, however humble it may be. Looking to comfort yourself after a long day of work or to toast the summer sunset with friends? Then, why not poach some fish.

How to Poach Fish

Chopped celery, carrots, parsley, and peppercornsFill a sauté pan or shallow pot with enough water to cover the fish.

Add a handful of your favorite herbs and spices to flavor the water. I threw in carrots, celery, cilantro, and peppercorns for this version. I also like to create a broth of sorts with lemongrass, garlic, and onions. Get creative here as the possibilities are endless (and surely you know how variety spices up life).

Adding vegetables, herb and spice to simmering water

Heat the water to a gentle simmer so tiny bubbles form along the rim of the pot. Let it simmer for 5 minutes to flavor the water.

Simmer vegetables, herb, and spice

Lower the fish into the water using a slotted spoon.

Lower fish into water

Cook the fish until it turns opaque and is heated through -- this will take about 3 to 5 minutes, depending on the density of the fish.

Carefully remove the fish with the slotted spoon, and serve warm or chilled. 

Remove fish from water with slotted spoon

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