Glazed Poached Salmon Recipe
Summary
Preparation Time30 MinCooking Time20 Min
Ready In50 MinDifficulty LevelMedium
Health IndexHealthyServings4
Main IngredientFish
Ingredients
| Water | 6 Cup (16 tbs) | |
| Dry white wine | 1 1/2 Cup (16 tbs) | |
| Onion | 1 | |
| Peppercorns | 7 To taste | |
| Parsley sprigs | 4 | |
| Celery - 1 stalk, coarsely chopped | ||
| Unflavored gelatin | 1 Gram | |
| Dried thyme | 2 Teaspoon | |
| Salmon Steaks - 4 | ||
| Dill sprigs and lemon slices for flavor | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) Into a skillet, mix the water, wine, onion, peppercorns, parsley, celery and thyme
2)Simmer gently for 20 minutes
3) Add the salmon, adding enough boiling water to the pan
4) Simmer the fish in the water till the fish turns opaque
5) Let cool in the pan for 30 minutes and then refrigerate for an hour
6) Using a slotted spoon, transfer the salmon to a baking sheet and return to the refrigerator
7) Using double muslin cloth, strain the liquid yielding about 2 cups
8) Add salt and pepper to taste
9) Into ΒΌ cup of the stock, add gelatin and keep aside
10) Bring the remaining stock to a boil
11) Take off from the flame
12) Add the gelatin mixture and dissolve
13) Into a large bowl fill some chilled water, let stand the pan, stirring often till the stock becomes syrupy
14) Spoon the stock over the salmon, spread some dill and lemon over the salmon
15) Spoon some more glaze and refrigerate till set
16) Add a third coating of the glaze
SERVING
17) Using a spatula, gently place salmon onto a platter
1) Into a skillet, mix the water, wine, onion, peppercorns, parsley, celery and thyme
2)Simmer gently for 20 minutes
3) Add the salmon, adding enough boiling water to the pan
4) Simmer the fish in the water till the fish turns opaque
5) Let cool in the pan for 30 minutes and then refrigerate for an hour
6) Using a slotted spoon, transfer the salmon to a baking sheet and return to the refrigerator
7) Using double muslin cloth, strain the liquid yielding about 2 cups
8) Add salt and pepper to taste
9) Into ΒΌ cup of the stock, add gelatin and keep aside
10) Bring the remaining stock to a boil
11) Take off from the flame
12) Add the gelatin mixture and dissolve
13) Into a large bowl fill some chilled water, let stand the pan, stirring often till the stock becomes syrupy
14) Spoon the stock over the salmon, spread some dill and lemon over the salmon
15) Spoon some more glaze and refrigerate till set
16) Add a third coating of the glaze
SERVING
17) Using a spatula, gently place salmon onto a platter
Chef
