Text 429, 124 rader
Skriven 2008-01-08 21:10:00 av JIM WELLER (1:123/140)
     Kommentar till en text av FRED A BALL
Ärende: Re: KUDZU   80106
=========================
-=> Quoting Fred A Ball to Sean Dennis <=-

 FAB> Real men don't eat quiche [at least we don't admit to doing it].

John Wayne did. But he always called it "that thar bacon and egg
pie". [g]

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Poaching Salmon
 Categories: Info, Fish, Salmon
      Yield: 1 Info
 
           Salmon
 
  Salmon is a classic choice for poaching not only for its appealing
  color, but also because the large and even "grain: of its flesh
  gives it a superb texture. The rich oils contained within salmon
  help to keep the fish moist. Salmon is particularly suited to
  being serve slightly chilled; its assertive flavor compensates for
  the muting effects of colder temperature. However, you'll enjoy
  salmon's fullest flavor if you serve it just below room
  temperature.
  
  Keep in mind that poaching means cooking not at a boil or even a
  simmer, but at a point just below a simmer, around 180øF. With a
  little experience, you'll be able to recognize this temperature
  level from the appearance of imminent movement of the court
  bouillon and the lazy evaporation of the liquid at the surface.
  
  Perhaps the best way to prepare salmon that's to be eaten chilled
  is in a court bouillon (pronounce koor boo-YAHN). The term comes
  from the French; court means short and bouillon is derived form
  the verb "to boil". Court bouillon is "short" because it's made
  primarily of vegetables and herbs, which means it cooks mush more
  quickly than stock that are built from meat and poultry. Court
  bouillon is most often used as a poaching liquid for fish or
  shellfish, and sometimes for poultry or brains.
  
  Traditional recipes call for a fairly standard combination of
  ingredients; water, onion, carrot, thyme, bay leaf, and vinegar or
  wine (red or white, depending on what is to be cooked) are
  constants. A court bouillon destined for poaching fish should
  always contain a good amount of salt; without it, the fish will
  taste bland. Add about 2 tbs salt per quart of water. Add wine or
  vinegar only after the vegetables have cooked in the hot liquid
  for 12-15 minutes; the acidity of both of these ingredients
  inhibits the vegetables from cooking and releasing their flavor
  completely.
  
  No matter how many aromatic ingredients you add, a court bouillon
  has only a soft influence on what's being cooked in it, so add
  plenty of herbs and vegetables.
  
  Fennel goes particularly well with fish; use the tough outer
  stalks and feathery tops of a fennel bulb.
  
  Celery tops are a good addition, as are the green parts of leeks
  or scallions.
  
  Parsley or other soft herbs, such as basil or tarragon are
  sometimes added, but not chervil; its meek flavor would be lost.
  Don't add strong herbs, such as rosemary or sage; they can
  overpower the taste of the fish. The one exception is oregano,
  which is particularly good with striped sea bass.
  
  Lemongrass has an exceptional aroma when infused in hot liquids
  and is very effective in penetrating fish, as are spearmint and
  lemon thyme.
  
  Experiment with more exotic flavors, such as ginger or coriander.
  
  The technique for poaching fish differs depending on whether it is
  whole or sliced. Slices or fish cook much more rapidly than whole
  fish. Because of the shorter exposure to the court bouillon, the
  broth for cooking sliced fish should be simmered before adding the
  fish so that the maximum amount of flavor has been released from
  the vegetables and herbs. To do this, cook the vegetables in a
  little oil or butter over medium heat until they're soft before
  moistening them with water. Then add the herbs - hardy ones at the
  start, more delicate ones just before you add the fish. After the
  court bouillon has developed a rich flavor, drop the sliced fish
  into the hot broth. If the sliced fish is put into cool broth and
  heated gradually, much of its flavor would escape into the
  surrounding liquid. Adding the fish to hot court bouillon helps to
  concentrate inside the slice all the flavor contained within it.
  
  Traditionally, recipes for poaching whole fish call for preparing
  the court bouillon ahead of time and allowing it to cool before
  immersing the fish. Another way to do it is salt the cool water,
  add the raw aromatics and the fish, and slowly bring it all up to
  poaching temperature. Since whole fish is less permeable than
  sliced, loss of flavor is not a concern. More important, after
  cooking, whole fish is returned to the cooled court bouillon and
  allowed to stand overnight. During this period, the fish has a
  chance to rest in its own released juices, as well as to absorb
  more thoroughly the aromas of the court bouillon. Classic French
  cookbooks warn that immersion in boiling court bouillon may cause
  a rapid shrinking and bursting of the flesh. You won't have this
  problem with salmon; however, keep it in mind when poaching more
  delicate types of fish.
  
  A whole fish is cooked when it reaches 130øF at its thickest
  point. The best way to test the fish is to use an instant-read
  thermometer. Remove the fish right away to avoid overcooking. Now
  add the wine to the broth. This keeps the wine much fresher
  tasting and reduces the temperature of the court bouillon,
  bringing it closer to the point when the fish may be replaced and
  stored.
  
  Fine Cooking August-September 1995
 
MMMMM



Cheers

YK Jim


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