Poaching is a process of gently cooking food in water or another liquid that is hot but not actually bubbling or boiling. The liquid should be around 160-165F. The poaching liquid is called “Court Bouillon,” it consists of: an acid (lemon juice, vinegar or wine), aromatics (bouquet garni and mirepoix). The bouquet garni is a combination of fresh herbs tied together, used for flavouring and the mirepoix is a mixture of rough-cut or diced vegetables, herbs and spices, used for flavouring, usually carrot, celery and onion).
Poaching gives many advantages to your food, including retaining more nutrients content in the food and allowing the food to cook thoroughly at the same time. Poaching salmon keeps the fish moist and tender. You can flavor poaching liquid any way you’d like.
My recipe below is using the mirepoix method while retaining the Newfoundland style and flavour of cooking fish. Enjoy and let me know how it turns out.
- 2 tbsp pork fat (or vegetable oil)
- 1 lg onion (sm chopped)
- 1 clove garlic (minced)
- 1 med carrot (sm diced)
- 1 med celery stock (sm diced)
- 1 ½ cups of chicken both (or water)
- 1 tsp lemon zest (or 2 tsp lemon juice)
- 2 lbs salmon (fillet or steak)
- Salt & pepper
In a poaching pan, low-med heat, cook onion, garlic, carrot and celery for 5 minutes. Season to taste. Add broth and lemon zest. Bring to a boil and simmer for 15-20 minutes, until vegetables are cooked and tender. Gently add salmon to simmering liquid. Cover and continue cooking for approx 6-8 minutes or until fish is opaque. Remove carefully to serving dish with spatula. Serve with dirty rice, mirepoix sauce and your favourite side vegetable.
- After salmon is cooked; frappe liquid, use for sauce
- Use orange zest or juice instead of lemon zest or juice
longers – wooden rails for a fence