Braised Salmon In White Wine And Fresh Ginger Recipe
Ingredients
| Such as chardonnay | 1 Bottle (1l) | |
| Lemons | 2 | |
| Grated ginger | 1/3 Cup (16 tbs), peeled | |
| 8- to 10-pound whole salmon, cleaned but with skin, head, and tail left on | ||
| Ground black pepper | 1 To taste | |
| Fresh herbs, for garnish | ||
| Salt | To Taste | |
Directions
Pour the wine into a fish poacher or a covered pan fitted with a rack.
Squeeze the juice from 1 lemon into the wine and add the fresh ginger.
Slice the other lemon and place in the cavity of the fish along with salt and pepper.
Place the fish on the rack, not in the liquid.
Cover and bring the liquid to a boil, steaming the fish for 15 minutes.
Lower the heat so the liquid is barely at a simmer.
Steam the salmon for about 1 1/2 hours, checking periodically that there is enough liquid in the pan.
If necessary, add more wine.
The salmon is cooked when a meat thermometer registers 150°F.
Remove the rack from the poacher and place the fish on a serving platter.
Quickly remove the skin from the top of the fish.
Reduce the pan juices over high heat until about 1 cup of thickened sauce remains.
Spoon the delicious ginger wine sauce over the fish and enjoy.
Garnish the platter with additional lemon slices and fresh herbs.
Squeeze the juice from 1 lemon into the wine and add the fresh ginger.
Slice the other lemon and place in the cavity of the fish along with salt and pepper.
Place the fish on the rack, not in the liquid.
Cover and bring the liquid to a boil, steaming the fish for 15 minutes.
Lower the heat so the liquid is barely at a simmer.
Steam the salmon for about 1 1/2 hours, checking periodically that there is enough liquid in the pan.
If necessary, add more wine.
The salmon is cooked when a meat thermometer registers 150°F.
Remove the rack from the poacher and place the fish on a serving platter.
Quickly remove the skin from the top of the fish.
Reduce the pan juices over high heat until about 1 cup of thickened sauce remains.
Spoon the delicious ginger wine sauce over the fish and enjoy.
Garnish the platter with additional lemon slices and fresh herbs.
Chef
