Tag-Archive for » poached «
I am leaving tomorrow for Australia for a couple of weeks on business so all my regular viewers don’t worry I haven’t stopped with the recipes I just won’t be able to make and post new recipes while I am away. I will be back at it as soon as I return which is the 25th of March so look for posts again from the 26th or 27th depending on how tired I am.I am quite sad since starting this blog I have barely missed a day, I love cooking and posting new recipes for people to try.
My last post before leaving is again from a zaar member, I made this because I have been talking to this chef for awhile and she wanted me to try this one, that and I love eating light meals before travelling. I served mine with a dill caper cream instead of the suggested cucumber sauce, just my personal preference I will post the recipe for the dill sauce after the main recipe. I thought this was a lovely way of doing salmon it allows for the wonderful flavour of the fish to come through, it is a very natural way of cooking. If you would like to view this recipe or see others by this chef please click here.
Ingredients
2 Carrots, cut into 1/4 inch slices
1 Leek, trimmed, washed, and cut into 1/4 inch slices
1 Lemon, cut into 1/4 inch slices
4 Sprigs fresh thyme
10 Sprigs flat leaf parsley
1 Bay leaf
1/2 Teaspoon whole black peppercorns
1/2 Teaspoon whole coriander seeds
2 Tablespoons coarse salt
2 Cups dry white wine
4 Salmon fillets or steaks
Method
1. Combine all ingredients except salmon in a saucepan large enough to hold the salmon steaks.
2. Add water to make liquid 1 1/2 to 2 inches deep.
3. Let stand 1/2 hour to blend flavors in the liquid.
4. Bring liquid to a boil and reduce heat to a very slow simmer.
5. Add salmon and cover.
6. Cook very slowly until fish is firm, usually 6 to 8 minutes, careful not to overcook.
7. Garnish with your favorite cucumber sauce.
8.Serve over rice.
Dill Caper Cream Sauce
1/2 Cup sour cream
1 Tablespoon dill, finely chopped
1 Small red onion, finely chopped
2 Teaspoon capers, roughly chopped
1 Teaspoon Worcestershire sauce
2 Teaspoons french mustard
Method
1. Combine all ingredients in a bowl.
To serve: I served mine over spinach topped with dill sauce and wild rice with herbs on the side.
All Photos taken by me unless otherwise stated.
Here is a light delicious salmon recipe, I made this dish last night as hot salmon and sauce. But it is a very versatile dish and in summer can be served chilled, both the salmon and the sauce.
If chilling the salmon, I recommend leaving the fish in the poaching liquid, in the fridge for a few hours, to really allow the flavours to infuse the salmon. I served mine with wild rice and minted vegetables, but it goes well over linguine with a green salad on the side.
Ingredients
4 Salmon Fillets
Poaching liquid
3 Cups water
11/2 Tablespoons lemon juice
1/2 Cup dry white wine
8 Sprigs of fresh dill
3 Bay leaves
1 Teaspoon mustard seeds
12 Black peppercorns
Sauce Ingredients
3 Tablespoons Dijon mustard
11/2 Tablespoons white wine vinegar
11/2 Tablespoons brown sugar
2 Teaspoons Worcestershire sauce
21/2-3 Tablespoons chopped fresh dill
1/2 Cup sour cream
3 Tablespoons poaching liquid
Method
1. In a large pan, add water, wine, lemon juice, mustard seeds, peppercorns, bay leaves and dill, bring to a boil, reduce heat, cover and simmer for 10 Min’s.
2. Add the fish and return to a simmer, cover and continue to simmer until fish is cooked and flakes easily, approximately 8 Min’s.
For the Sauce
1. In a pan combine mustard, vinegar, sugar, Worcestershire, dill and sour cream, stir over medium heat until hot, when fish is cooked add the 3 tablespoons of liquid from poached fish. Heat through and serve over fish.
To serve: Place fish on plate and top with sauce, garnish with dill.
All photo’s taken by me unless otherwise stated.
