Salmon are back in Scottish rivers in force, and as elusive as ever guardian.co. Take a look at an interesting article we found.
American Fish featuring salmon .lvrj.com Take a look at an interesting article we found.
Pickled cucumber salad The Independent Take a look at an interesting article we found.
June 29, 2011
In fact, encouraged.
Especially when the weather turns warmer and without much effort you can create perhaps the most elegant summer dish.
Best, like revenge, served cold.
When salmon was first poached, is not known.
But in the early days in Ireland, the poached salmon might very well have been first poached from the English overlord’s salmon stream.
Even how to poach a salmon.
Most early recipes called for an entire salmon, poached in a combination of fine Irish beer, if they had any left, water, (plentiful) a few slices of lemon, and a sprig of fresh thyme.
Leftovers over ice then became the first cold poached salmon.
Today, of course, unless you have access to an entire salmon, a fish poacher, have immense de-boning skills, you can poach filets.
Use about any liquid you like, although the fancy cookbooks call for a court bouillon, consisting of an acid like wine or lemon juice and aromatics (bouquet garni and mirepoix).
British cookbook author Elizabeth David, who practically saved English cooking, poached her salmon in olive oil.
Whatever you do poach it in, make sure the liquid is simmering so as not to tear the delicate flesh apart. Cook approximately 10 minutes to an inch of thickness, first advocated by James Beard, then chilled and served with a cold dill sauce.
How to Properly Poach a Salmon mahalo.com Take a look at an interesting article we found.
Salmon recipes foodnetwork.com Take a look at an interesting article we found.
How to Serve Poached Salmon ehow.com Take a look at an interesting article we found.
You've got company — they're somewhat snooty — what are you serving?