Fish is not my favorite thing to cook, as it either splatters butter and oil all over the stove or I’m stuck with an aroma issue in the house for days. It’s also a crime to overcook a nice piece of fish, and I have anxiety about that. Hence this week’s poaching experiment.
These beautiful salmon filets from Montana Fish Company went into a wine bath with sprigs of parsley, dill, and lemon, simmered gently for a few minutes, then onto a plate and into the fridge. Depending on your preference and the day’s timing, you can serve the salmon just poached and warm, or go for the fridge chill – your choice. Delicious either way.
Butter lettuce leaves and a lemon crème fraîche dressing are tasty accompaniments, but a dollop of homemade mayonnaise and quickly blanched asparagus spears would be good too. Choose veggies that are fresh and seasonal where you are, blanch quickly so they retain some crispness, and you can’t go wrong. You can even pretend you’re in the South of France and put on “Le Grand Aioli“, as shared in this Edible Seattle article. (Just remember to toss some garlic into your mayonnaise to be official.)
Enjoy! And remember this recipe for the hot days of summer. Poach in the cool of the morning then dinner is as easy as pouring the rosé and arranging fresh veggies on chilled plates.
[amd-zlrecipe-recipe:121]
