Take it easy on salmon, okay?
The best way to cook this fish—or any thicker cut of fish, for that matter—is to give it a warm, gentle bath. That’s what Robert St. John, the chef of numerous southern restaurants, argues. First, St. John makes a simple poaching liquid flavored with white wine, vegetables, garlic, herbs, and spices. Then, he coaxes the flesh of the fish to tender perfection using low heat and a little patience.
Poached Fish with Olive Oil and Lemon
Recipe by Robert St. John, chef/owner of Crescent City Grill and author of An Italian Palate
What you’ll need:
2 quarts water
2 cups dry white wine
½ large yellow onion, large diced
4 medium carrots, large diced
2 celery ribs, sliced thick
6 garlic cloves, peeled and smashed
3 sprigs flat-leaf parsley
3 sprigs thyme
1 bay leaf
2 Tbsp Kosher salt
1 Tbsp whole black peppercorns
3 to 4 lb. skin-on fish fillets, such as bass or salmon, pin bones removed
1 lemon, cut into wedges
Olive oil
How to make it:
1. Make the poaching liquid. In a large pot, combine the water, wine, onion, carrots, celery, garlic, parsley, thyme, bay leaf, salt, and peppercorns. Bring the mixture to a boil, lower the heat, and simmer until the flavors are well incorporated, about 30 minutes. Strain and reserve. (This liquid can be made ahead of time.)
2. Gradually bring the poaching liquid to a gentle simmer over medium-low heat. In a large, deep skillet, add the fish fillets and pour in enough poaching liquid to cover the fillets, adding additional water if needed. Turn the heat on low so that the liquid steams, but does not simmer. Poach the fish until cooked through, about 5 minutes for every inch thickness of the fillet. Remove the fish carefully with a slotted spatula and finish with a squeeze of lemon juice and a drizzle of olive oil. Makes 6 to 8 servings.
Try our other male fertility recipes.
Source : Men’s Health
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