|¾ cup||Dry white wine|
|¼ cup||Sliced green onions|
From: "Vicki Ann Brodeur" <vab_chicago@...> Date: Fri, 28 Jun 96 21:58:30 UT Oh, I love high-fat salmon too! And I also poach it, borrowing this liquid from julia child:
simmer the above together for 3 minutes. (I don't have a poaching pan, and usually use a 12" non-stick.) Add the salmon (I'll use about a pound and a quarter of fillets for four people), and add additional water if needed to just cover the salmon. Simmer this very gently until fish is cooked throughly. (There's a change in color and texture; about 18 to 25 minutes depending on the thickness of the fillets.) Turn off the heat and let the fish remain in the pan for 10 minutes, covered, to absorb the flavors of the broth.
The fish is completed, but , if you wish, you can remove it, and keep it warm. Reduce the poaching liquid to make a delicious sauce to accompany the fish.
That's Julia's low fat version. Indulgences include adding one stick of butter to the reduced poaching liquid, beating it in piece by piece; *or* adding one cup of heavy whipping cream to the poaching liquid and reducing it a second time. Unfortunately, both forms of the "indulgence" are very good!
This is also her basic poaching liquid for scallops.
From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, .
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