Yield: 1 salmon
|3 \N||Sprigs of Tarragon|
|3 \N||Sprigs parsley|
|¼ cup||Celery leaves|
|3 \N||Sprigs thyme|
|1 \N||Salmon, fresh or frozen and thawed, about 4 lbs.|
|\N \N||Splash of Balsamic vinegar|
Saute, in a dry pan, the tarragon, cloves, celery tops, parsley and thyme till fragrant.
Wash the fish thoroughly and wrap in cheesecloth. Tie it to the rack insert. Cheesecloth and tying the fish in isn't necessary if it's a small fish.
Fill poacher with water and bring to a simmer (or I should say a shimmer) at which you keep the water throughout the cooking process.
Add the herbs and Balsamic vinegar and the fish on the rack. Cook 4 minutes per pound or until a thin metal skewer is inserted into the thickest part of the fish for a couple seconds. Withdraw quickly and place tip on your lower lip. Cold means rare; lukewarm - almost done; fully warm - perfect; hot - overcooked.
I've used this recipe more than a couple times and find if you follow the instructions to the letter the fish will turn out wonderfully.
Submitted By MARY RIEMERMAN On 04-27-95