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Categories:Viewed: 31 - Published at: a year ago
Ingredients
- 20 -25 ounces salmon fillets, cut into 4 even pieces,deboned,with skin
- 1 1/2 cups dry white wine (such as Pinot Grigio or Chardonnay)
- 1 1/2 cups cold water
- 1/2 teaspoon herbes de provence
- 2 tablespoons minced dried shallots
- 1 -2 teaspoon salt, to taste
- 2 tablespoons granulated sugar, to taste
- 4 sprigs fresh lavender or 4 sprigs other fresh herbs, to garnish
Method
- In a large enough skillet to hold the salmon pieces snugly, but without touching, add all ingredients except the salmon.
- Heat the liquid for about 20 minutes, bringing it slowly to just below the boiling point (this is to allow the herbs to steep); poaching liquid should be fairly sweet.
- Set the fish pieces skin sides upward into the hot poaching liquid.
- If there is not enough liquid to cover the fish, add a bit more water& water in even proportions.
- Cook 2-3 minutes, at which point you should be able to use a tongs to peel off the skins easily.
- Continue poaching fish 15-20 minutes at high enough heat to keep the water just under a boil, or until fish is cooked to your liking (it should just start to flake when poked with a fork when ready).
- Drain and serve garnished with some sprigs of fresh culinary lavender or a sprinkling of any fresh herbs you prefer.
