Hi,

I recently talked to a lady from Norway, and she told me about
cooking fish in boiling water. She lets the water come to a boil,
puts the fish in and it will stop boiling, lets it come back to a
boil again, then turns it off and lets it sit for a bit. Is that about all
there is to it? How to decide how long to let it sit in the water
after the heat is turned off?

Thanks for any advice or suggestions!
David

I recently steamed some frozen fish filet with vinegar and water. It tasted
delicious, but some parts were mushy. Could I have avoided this?


E. P.

wrote:
>
> Hi,
>
> I recently talked to a lady from Norway, and she told me about
> cooking fish in boiling water. She lets the water come to a boil,
> puts the fish in and it will stop boiling, lets it come back to a
> boil again, then turns it off and lets it sit for a bit. Is that about all
> there is to it? How to decide how long to let it sit in the water
> after the heat is turned off?
>
> Thanks for any advice or suggestions!
> David

I tend to put bigger fish in cold water, bring it up to the boil, and
turn the heat out. If you want it hot, 15-20 minutes for large trout.
For a whole salmon, I tend to let it simmer for a few minutes before
turning the heat out. If I want the fish cold, I let the fish cool in
the liquid.

I like to add a bottle of dry white wine, an onion, and some whole fresh
herbs to the water.
--
Kate XXXXXX
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.diceyhome.free-online.co.uk
Click on Kate's Pages and explore!

It all wrote:

> Hi,
>
> I recently talked to a lady from Norway, and she told me about
> cooking fish in boiling water. She lets the water come to a boil,
> puts the fish in and it will stop boiling, lets it come back to a
> boil again, then turns it off and lets it sit for a bit. Is that about
> all
> there is to it? How to decide how long to let it sit in the water
> after the heat is turned off?
>
> Thanks for any advice or suggestions!
> David

It all depends on the size of the fish your "boiling" a whole sturgeon
(or other large fish) can take several hours, a fillet of sole a few
minutes.

There are many recipes available for the poaching* of fish. Sometimes
they are poached in wine or stock rather than water, but either way the
poaching liquid is usually reserved and used to make a sauce with or as
the basis for a fish soup or stew.

If you had in mind a particular cut of fish it would be easier to give
more precise instructions.

*"Boiled" fish should be a manner of speaking and not of cooking, since
fish ought never to be actually boiled, but poached. Highly seasoned
water, known in culinary parlance as court bouillon, should be allowed
to boil 15-20 minutes, and the fish should be laid in and cooked in the
very gently simmering white wine court bouillon which is kept just below
the boiling point. Strained, this court bouillon makes the best
possible base for all fish sauces."
--
JL

wrote:
>
> Hi,
>
> I recently talked to a lady from Norway, and she told me about
> cooking fish in boiling water. She lets the water come to a boil,
> puts the fish in and it will stop boiling, lets it come back to a
> boil again, then turns it off and lets it sit for a bit. Is that about all
> there is to it? How to decide how long to let it sit in the water
> after the heat is turned off?
>
> Thanks for any advice or suggestions!
> David

I tend to put bigger fish in cold water, bring it up to the boil, and
turn the heat out. If you want it hot, 15-20 minutes for large trout.
For a whole salmon, I tend to let it simmer for a few minutes before
turning the heat out. If I want the fish cold, I let the fish cool in
the liquid.

I like to add a bottle of dry white wine, an onion, and some whole fresh
herbs to the water.
--
Kate XXXXXX
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.diceyhome.free-online.co.uk
Click on Kate's Pages and explore!

Kate wrote:

> I tend to put bigger fish in cold water, bring it up to the boil, and
> turn the heat out. If you want it hot, 15-20 minutes for large trout.
> For a whole salmon, I tend to let it simmer for a few minutes before
> turning the heat out. If I want the fish cold, I let the fish cool in
> the liquid.
>
> I like to add a bottle of dry white wine, an onion, and some whole fresh
> herbs to the water.

For Christmas Eve last year, I poached a very large hunk of sea bass. This
was the first time I'd poached a fish, and I followed Alton Brown's advice:
Use an electric skillet, because it will regulate the temperature a lot
better than poaching on the stovetop. Keep the poaching liquid at the exact
temperature that you want the fish to be when it's done cooking (140-145F).
That way, the fish CAN'T get overcooked.

The poaching liquid contained water, onions, ketjap manis, and lemons (I
halved the lemons, squeezed the juice into the pan, and then put the
squeezed halves into the liquid so some of the oils from the rind could join
the party). It was perfect. (Thanks, AB!)

Bob

I've had poached fish a few times. I think the texture is completely
uninteresting and the flavor is bland. I much prefer fish grilled, sauted,
broiled, roasted, fried, in chowder or gumbo or cioppino, or raw at the
sushi bar.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


> wrote in message
...
> Hi,
>
> I recently talked to a lady from Norway, and she told me about
> cooking fish in boiling water. She lets the water come to a boil,
> puts the fish in and it will stop boiling, lets it come back to a
> boil again, then turns it off and lets it sit for a bit. Is that about all
> there is to it? How to decide how long to let it sit in the water
> after the heat is turned off?
>
> Thanks for any advice or suggestions!
> David

Louis Cohen wrote:

> I've had poached fish a few times. I think the texture is completely
> uninteresting and the flavor is bland. I much prefer fish grilled, sauted,
> broiled, roasted, fried, in chowder or gumbo or cioppino, or raw at the
> sushi bar.

I poached some salmon that had been forgotten in the freezer too long. I
skinned it while it was still mostly frozen and noticed a fishy odor. To
get rid it, I I washed it in white vinegar, then rinsed it. The poaching
broth included celery and onion, as well as dill and garlic. After
removing and flaking the salmon, I thickened the broth with an oat roux.
All of it together as a sauce over ziti made a supper to remember.

Jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯

> Louis Cohen wrote:
>
>> I've had poached fish a few times. I think the texture is completely
>> uninteresting and the flavor is bland. I much prefer fish grilled,
>> sauted,
>> broiled, roasted, fried, in chowder or gumbo or cioppino, or raw at the
>> sushi bar.
>

Poaching fish is merely just another method of cooking fish. How you
serve it is another entirely different matter.

Consider making ribs. How many people will think the best way to fix
them is to, first not marinade, wet or dry, the ribs, nor finish them
off with sauce? Just eat them completely plain. Most would not prefer
them prepared that way.

The same is said for poaching fish. Poaching is actually the best
vehicle to showcase sauces that are served with the fish. If you make a
special sauce, grilling or baking may not show off the sauce in its best
light.

Here are some good examples:

* Exported from MasterCook *

POACHED SALMON FILLETS W WATERCRESS MAYONNAISE

Recipe By : Bon Appétit,August 2002
Serving Size : 6 Preparation Time :0:00
Categories : Dinner Fish
Main Dish Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup mayonnaise
1/2 cup finely chopped watercress leaves
1 tablespoon coarse-grained Dijon mustard
1 teaspoon fresh lemon juice
1/3 cup water
1/3 cup dry white wine
1 shallot -- thinly sliced
4 fresh parsley sprigs
1 fresh thyme sprig
6 6 ounce center-cut salmon fillets with skin

Mix first 4 ingredients in small bowl to blend; season to taste with
salt and pepper.

Combine 1/3 cup water, wine, shallot, parsley, and thyme in large
skillet. Place salmon fillets, skin side down, in skillet; sprinkle
with salt and pepper. Cover skillet tightly and simmer over medium-low
heat until salmon is barely opaque in center, about 10
minutes. Remove from heat; let stand, covered, 5 minutes. Transfer
salmon to platter; discard wine mixture. Cover salmon with
plastic wrap and chill until cold, at least 4 hours. (Watercress
mayonnaise and salmon can be made 1 day ahead. Cover
separately and keep chilled.)

Place 1 salmon fillet on each of 6 plates. Serve with watercress
mayonnaise.

- - - - - - - - - - - - - - - - - -

NOTES : An elegant, portable entrée. Baby greens with vinaigrette would
round out the menu
nicely. What to drink: A lightly oaked Chardonnay.


* Exported from MasterCook *

POACHED SALMON IN A SORREL SAUCE

Recipe By : Rick Moonen, Food & Wine Magazine
Serving Size : 4 Preparation Time :0:00
Categories : Dinner Fish
Main Dish Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups clam juice
2 cups dry white wine
1 large shallot -- chopped
10 parsley stems
2 fresh thyme sprigs
1 small bay leaf
1 1/2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/2 cup heavy cream
Court Bouillon
4 6 ounce skinless salmon fillets
1 cup firmly packed finely shredded fresh
sorrel leaves (about 3 ounces)
Kosher salt
Freshly ground white pepper
Fresh lemon juice (optional)

1. In a medium nonreactive saucepan, combine the clam juice, wine, shallot,
parsley stems, thyme sprigs, bay leaf and 1 cup of water. Boil over high
heat
until reduced to 2 cups, about 25 minutes. Strain the reduction into a bowl.

2. Wipe out the pan. Add 1 tablespoon of the butter and melt over low
heat. Stir
in the flour to make a roux and cook, stirring, for 2 minutes. Remove
from the
heat and let the roux cool for 5 minutes.

3. Set the saucepan over moderate heat and gradually whisk the reduction
into
the roux to make a smooth sauce. Bring to a boil, whisking constantly.
Reduce
the heat to very low and simmer the sauce gently, whisking often, until
no floury
taste remains, about 10 minutes. Stir in the cream and simmer for 5 minutes
longer. Remove from the heat. (MAKE AHEAD: The sauce can stand at room
temperature for up to 1 hour. Reheat gently before proceeding.)

4. Bring the Court Bouillon to a simmer. Add the salmon fillets and
adjust the
heat so that the liquid is barely simmering. Poach the salmon until just
cooked
through, about 6 minutes, depending on the thickness of the fish.

5. Meanwhile, bring the sauce to a simmer over moderate heat. Remove the pan
from the heat and whisk in the remaining 1/2 tablespoon of butter. Stir
in the
sorrel to wilt it and season the sauce with salt, white pepper and lemon
juice, if
using. If the sauce seems thick, thin it with a little of the Court
Bouillon; the
sauce should have the consistency of light cream.

6. Using a slotted spoon or spatula, remove the salmon from the poaching
liquid
and drain briefly on paper towels. Set the salmon on warmed plates and spoon
the sorrel sauce on top. Serve immediately.

- - - - - - - - - - - - - - - - - -

NOTES : Be sure to add the sorrel to the
sauce shortly before serving--its
lovely green color fades quickly.
Serve this elegant dish with boiled
or steamed new potatoes.



--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

Bob wrote:
>
> Kate wrote:
>
> > I tend to put bigger fish in cold water, bring it up to the boil, and
> > turn the heat out. If you want it hot, 15-20 minutes for large trout.
> > For a whole salmon, I tend to let it simmer for a few minutes before
> > turning the heat out. If I want the fish cold, I let the fish cool in
> > the liquid.
> >
> > I like to add a bottle of dry white wine, an onion, and some whole fresh
> > herbs to the water.
>
> For Christmas Eve last year, I poached a very large hunk of sea bass. This
> was the first time I'd poached a fish, and I followed Alton Brown's advice:
> Use an electric skillet, because it will regulate the temperature a lot
> better than poaching on the stovetop. Keep the poaching liquid at the exact
> temperature that you want the fish to be when it's done cooking (140-145F).
> That way, the fish CAN'T get overcooked.
>
> The poaching liquid contained water, onions, ketjap manis, and lemons (I
> halved the lemons, squeezed the juice into the pan, and then put the
> squeezed halves into the liquid so some of the oils from the rind could join
> the party). It was perfect. (Thanks, AB!)
>
> Bob


Oh, yes! I'd forgotten the lemons! I usually add those to. Hack a
couple into quarters, squeeze them hard into the kettle, and toss them
in along the fish. I like to use fresh herbs out of the garden when I
can.

I don't own an electric skillet (I'd have no use for one). I've never
had a problem doing it on the stove top in a traditional fish kettle.
I've never seen an electric skillet that would take a whole 12 lb
salmon, either, but the fish kettle does this several times a year.
Much more use to me than the skillet! I've also used fish kettles for
boiling a herd of christmas puddings, a flock haggises, and a 20" jam
roly-poly.
--
Kate XXXXXX
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.diceyhome.free-online.co.uk
Click on Kate's Pages and explore!

alzelt wrote:

>
>
>> Louis Cohen wrote:
>>
>>> I've had poached fish a few times. I think the texture is completely
>>> uninteresting and the flavor is bland. I much prefer fish grilled,
>>> sauted,
>>> broiled, roasted, fried, in chowder or gumbo or cioppino, or raw at the
>>> sushi bar.

> The same is said for poaching fish. Poaching is actually the best
> vehicle to showcase sauces that are served with the fish. If you make a
> special sauce, grilling or baking may not show off the sauce in its best
> light.

Right. But turning a dish into a 'sauce vehicle' is hardly a good thing.
I tend to agree with Louis here.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

In article > ,
Reg > wrote:

> alzelt wrote:
>
> >
> >
> >> Louis Cohen wrote:
> >>
> >>> I've had poached fish a few times. I think the texture is completely
> >>> uninteresting and the flavor is bland. I much prefer fish grilled,
> >>> sauted,
> >>> broiled, roasted, fried, in chowder or gumbo or cioppino, or raw at the
> >>> sushi bar.
>
> > The same is said for poaching fish. Poaching is actually the best
> > vehicle to showcase sauces that are served with the fish. If you make a
> > special sauce, grilling or baking may not show off the sauce in its best
> > light.
>
> Right. But turning a dish into a 'sauce vehicle' is hardly a good thing.
> I tend to agree with Louis here.

While for most fish, I agree also, but with some fish it does not matter
how it's cooked, it's still going to be bland. <G> Whiting is one, and
flounder is another IMHO. I like to poach both of those and serve with
copious sauces, or just use them for chowder.

K.

--
Sprout the Mung Bean to reply...

"There are many intelligent species in the universe, and they are all owned by cats! -- Asimov

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

>Reg wrote:
>
>alzelt wrote:
>
>>> Louis Cohen wrote:
>>>
>>>> I've had poached fish a few times. I think the texture is completely
>>>> uninteresting and the flavor is bland. I much prefer fish grilled,
>>>> sauted,
>>>> broiled, roasted, fried, in chowder or gumbo or cioppino, or raw at the
>>>> sushi bar.
>
>> The same is said for poaching fish. Poaching is actually the best
>> vehicle to showcase sauces that are served with the fish. If you make a
>> special sauce, grilling or baking may not show off the sauce in its best
>> light.
>
>Right. But turning a dish into a 'sauce vehicle' is hardly a good thing.
>I tend to agree with Louis here.

That's because yoose know nothing about poached fish recipes and the delicious
horseradish, mustard, etc. sauces that accompany... Al Zelt is correct.
Poaching when done correctly is in fact the most flavorful way to prepare
fish... yoose are a prime example of those whose taste buds are in your ass, if
it ain't somewhat burnt from cooking over high heat yoose can't taste it.

FISH IN CRAZY WATER
(PESCE ALL' ACQUA PAZZA)
The fanciful name of this dish derives from the "crazy" way the cooking water
is transformed into a flavorful sauce.

2 large garlic cloves
6 ounces cherry tomatoes
1/2 cup packed fresh flat-leafed parsley leaves
a 2- to 2 1/2-pound whole red snapper or black bass, cleaned, with head removed
and tail intact
6 tablespoons olive oil
2 cups water
1 cup dry white wine

Mince garlic. Quarter tomatoes and finely chop parsley. Season fish inside and
out with salt and pepper.

In a heavy skillet just large enough to fit fish heat oil over moderately high
heat until hot but not smoking and sauté garlic, stirring, until it just
begins to turn golden. Add fish, tomatoes, water, wine, and 1/4 cup parsley and
bring to a boil over high heat. Spoon cooking liquid over fish and cook fish,
covered, at a bare simmer until just cooked through, 15 to 20 minutes.

Transfer fish and tomatoes to a large serving platter and cover with foil. Boil
cooking liquid over high heat until reduced to 1 cup, about 10 minutes. Stir in
remaining parsley and salt and pepper to taste. Fillet fish and spoon sauce and
tomatoes over it.

Gourmet
July 1999
---

NORWEGIAN-STYLE POACHED SALMON WITH ANCHOVY BUTTER
Can be prepared in 45 minutes or less.
1 1/2 tablespoons unsalted butter, softened
1 1/2 tablespoons minced fresh parsley leaves
3/4 teaspoon anchovy paste or mashed anchovy fillet
1 onion, sliced
1/3 cup distilled white vinegar
1/4 cup sugar
1/2 teaspoon black peppercorns
1 teaspoon coriander seeds
1/2 teaspoon mustard seeds
1 teaspoon salt
two 1-inch-thick salmon steaks (each about 1/2 pound)

In a small bowl combine well the butter, the parsley, the anchovy paste, and
freshly ground black pepper to taste and reserve the anchovy butter, covered.
In a saucepan combine the onion, the vinegar, the sugar, the peppercorns, the
coriander seeds, the mustard seeds, the salt, and 4 cups water, bring the
mixture to a boil, and simmer if for 15 minutes. Strain the mixture through a
fine sieve into a deep heavy skillet just large enough to hold the salmon in
one layer. Add the salmon, bring the liquid to a simmer, and poach the salmon,
covered, for 8 to 10 minutes, or until it just flakes. Transfer the salmon
steaks with a slotted spatula to plates, letting the poaching liquid drain off,
and divide the reserved anchovy butter between them.

Gourmet
November 1990
---

OVEN-POACHED FISH IN OLIVE OIL

1/4 cup capers (preferably in salt), rinsed
2 1/2 lb (1-inch-thick) scrod or halibut fillets
1 1/2 large lemons, thinly sliced crosswise
1/4 cup fresh flat-leaf parsley
2 cups extra-virgin olive oil

Preheat oven to 250°F.

Chop half of capers and pat fish dry. Sprinkle fish with 1 1/2 teaspoons salt
and 1/2 teaspoon pepper and let stand 10 minutes at room temperature. Arrange
half of lemon slices in 1 layer in an 8-inch square glass baking dish and
arrange fish in 1 layer over lemon. Top with all of capers, remaining lemon
slices, and 3 tablespoons parsley, then pour oil over fish. Bake in middle of
oven, uncovered, until fish just flakes and is cooked through, about 1 to 1 1/4
hours.

Serve fish with some of lemon slices, capers, and oil spooned over. Sprinkle
with remaining tablespoon parsley.

Gourmet
March 2000
---

This is exquisite...

POACHED SALMON WITH TRUFFLES AND SHRIMP IN CREAM SAUCE
Côtelettes de Saumon Frais Dorigny
Active time: 1 1/2 hr Start to finish: 1 3/4 hr.

For shrimp and shrimp butter
2/3 lb medium shrimp (about 28) in shells
1/4 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter
2 tablespoons Cognac
2 tablespoon water

For preparing and poaching salmon
8 (3/4-inch-wide) slices center-cut salmon fillet (1 1/2 to 2 lb total),
skinned
1 oz fresh or preserved black winter truffles (28 g)
1/4 teaspoon salt
2 cup dry white wine

For sauce
1 1/2 cups French Chablis or other dry white wine
1/3 cup finely chopped shallot
1 1/2 cups heavy cream
1 teaspoon arrowroot
2 teaspoons Cognac
1/2 teaspoon salt
1/8 teaspoon black or white pepper

Special equipment: 8 (18-inch) pieces kitchen string

Cook shrimp and make shrimp butter:
Cut each shrimp shell lengthwise along back with scissors, leaving last segment
of shell intact, then devein shrimp, keeping shell in place. Rinse shrimp and
pat dry, then sprinkle with salt.

Heat butter in a 10-inch nonstick skillet over moderately high heat until foam
subsides, then sauté shrimp, turning once or twice, until just cooked through,
about 3 minutes. Transfer shrimp and butter to a sieve set over a bowl and,
when just cool enough to handle, shell shrimp (leave shell on tail segment),
reserving shells and butter. Chill shrimp, covered, until ready to use.

Return shells and butter to skillet and reheat briefly to liquefy butter, then
transfer to a food processor along with Cognac and water. Purée until as
smooth as possible, about 2 minutes. Force mixture through a fine sieve into a
small bowl, discarding solids, then chill shrimp butter.

Prepare salmon:
Curl each salmon slice into a circle, skinned sides in, and tie with string to
hold its shape.

Cut 48 (3/4- by 1/16-inch) strips from truffles and mince remaining truffles,
reserving liquid if using preserved truffles.

Make 6 evenly spaced slits in top of each salmon slice with tip of a small
knife, pushing a truffle strip into each slit. Sprinkle salmon with salt and
chill on a tray, wrapped well in plastic wrap, until ready to poach.

Begin sauce:
Simmer Chablis with shallot in a 2-quart heavy saucepan until reduced to about
1/4 cup, about 15 minutes. Add cream and return to a simmer. Pour through fine
sieve into another small heavy saucepan, pressing on and discarding shallot.
Add minced truffles and any truffle juice and simmer sauce until reduced to
about 1 1/4 cups, about 5 minutes. Stir together arrowroot and Cognac and whisk
into sauce. Simmer, whisking occasionally, until slightly thickened, about 2
minutes, then stir in salt and pepper.

Poach salmon:
Butter bottom of a deep 12-inch heavy skillet and arrange salmon in it. Add 1
cup wine and enough water to just cover fish, then top with a round of buttered
parchment or wax paper, buttered side down. Bring to a simmer over moderately
high heat, then reduce heat and poach at a bare simmer until salmon is just
cooked through, 8 to 10 minutes from time heat is turned on. Transfer with a
slotted spatula to plates and remove string.

Finish sauce:
While fish is poaching, combine sauce and cooked shrimp in a heavy skillet and
bring to a simmer over moderate heat. Add shrimp butter and swirl skillet until
butter is incorporated. Season sauce with salt and pepper and serve with
salmon.

Cooks' note:
€¢ Shrimp butter and sauce can be made and salmon can be prepared (but not
cooked) 1 day ahead. Chill separately, covered.

Makes 8 first-course servings.

Gourmet
September 2001
---

This separates the true gourmets from yoose taste buds in yer ass booger
flippers...

I prepare this often, usually double, even triple the recipe... I have a
large/deep stainless steel lasagna/roasting pan that came with a wire rack and
a lid... will hold up to four large fish... was cheap, under $40, no brand
name, just stamped "Taiwan".

POACHED SALMON IN ASPIC
Active time: 1 3/4 hr Start to finish: 12 hr
Before you start this recipe, make sure there's room in your refrigerator for a
24-inch fish poacher and a 25-inch platter.

For salmon
1 (6-lb) whole salmon (with skin), cleaned and backbone removed, head and tail
left intact
1 teaspoon salt
6 qt cold water
1/2 cup fresh lemon juice
1 large onion, coarsely chopped
2 carrots, coarsely chopped
2 celery ribs with leaves, cut into 4-inch pieces
2 bay leaves (not California)
6 fresh parsley stems (without leaves)
2 fresh thyme sprigs
1/4 teaspoon whole black peppercorns

For aspic
1 cup dry white wine
2 tablespoons Sercial Madeira
1 fresh thyme sprig
1 teaspoon salt
1 large leek, white and pale green parts chopped and 2 outer leaves reserved

For garnish
1 carrot, coarsely chopped
1 celery rib, coarsely chopped
3 large eggs, whites lightly beaten and shells crushed (reserve yolks for
another use)
1 tablespoon unflavored gelatin (from two 1/4-oz envelopes)
1/4 cup cold water

Accompaniment: green mayonnaise

In addition to being a great complement to the poached salmon, this mayonnaise
is a good pair with shrimp, veal, or poached chicken breasts.

2 tablespoons chopped fresh chives
1 1/2 tablespoons chopped fresh tarragon
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chervil
2 teaspoons chopped fresh dill
1 tablespoon fresh lemon juice
1 cup mayonnaise
1/4 teaspoon salt
1/8 teaspoon pepper

Pulse herbs in a blender with lemon juice and 1/2 cup mayonnaise until puréed.
Add remaining 1/2 cup mayonnaise, salt, and pepper and blend well.

Transfer to a bowl and chill, covered, at least 2 hours to allow flavors to
blend.

Cooks' note:
€¢ Green mayonnaise can be chilled up to 1 day.

Makes about 1 cup.

Special equipment: 2 (35-inch-long) pieces of cheesecloth; kitchen string; a
24-inch fish poacher; a long (25-inch) platter

Poach salmon:
Wash salmon inside and out and sprinkle inside with salt. Unfold 1 piece of
cheesecloth on top of the other to make a double layer, then wrap fish snugly
in it and tie ends (close to fish) with kitchen string. Place on poacher rack
in poacher, then straddle poacher across 2 burners on stovetop. Add 6 quarts
cold water (it should cover fish by 1 inch), lemon juice, vegetables, herbs,
and peppercorns.

Bring to a boil, partially covered, over high heat (this will take about 25
minutes; fish will register 145°F on an instant-read thermometer inserted into
thickest part of fish). Transfer poacher to a metal rack and cool fish in
broth, uncovered, 30 minutes. Then chill fish in poacher (do not pour off
broth), uncovered, at least 8 hours.

Reduce broth for aspic:
Lift fish on poacher rack out of broth and drain well, then transfer from rack
to a large shallow baking pan and chill. Pour broth through a sieve into a
large bowl. Transfer 8 cups broth to a 4-quart heavy pot, reserving remainder
for another use. Add white wine, Madeira, thyme sprig, and salt and boil until
reduced to 5 cups, 30 to 40 minutes. Cool 20 minutes.

Prepare salmon for glazing:
Wash reserved leek leaves and chopped leeks in a bowl of cold water, then lift
out and drain well. Cut leaves into decorative strips. Blanch strips in a
saucepan of boiling water 1 minute, then transfer to a bowl of ice and cold
water. Drain and pat dry.

Remove strings from cheesecloth, then open cheesecloth but don't remove it.
Remove fatty strip and small bones (they look like a comb) from spine of fish
from head to tail. Trim off any fat from edges of belly. Carefully remove bony
section under gills, then remove skin and dark flesh from visible side (top) of
fish by gently scraping with a small sharp knife. Using the cheesecloth, roll
fish over onto platter and remove bony section under gills, then remove skin
and dark flesh from other side of fish. Wipe platter clean, then cover fish
with dampened paper towels and chill until aspic is ready.

Clarify broth (using egg whites and shells) and make aspic:
Whisk together reduced broth, chopped leek, carrot, celery, and egg whites and
shells in a 4- to 6-quart heavy pot. Bring to a boil, whisking constantly, then
reduce heat and cook at a bare simmer, undisturbed, over low heat 30 minutes.
Ladle broth through sieve lined with a double thickness of dampened paper
towels set over a 1-quart glass measure, then press firmly on solids.

Soften gelatin in cold water in a 1-quart saucepan 1 minute. Add 3 cups broth
and simmer, stirring, until gelatin is dissolved, about 2 minutes.

Glaze salmon with aspic:
Ladle 2/3 cup aspic into a metal bowl set in a larger bowl of ice and cold
water. Let stand, stirring occasionally, just until aspic is the consistency of
raw egg white. Remove bowl from ice water and spoon a thin layer of aspic over
fish, then chill fish until aspic is set, about 10 minutes. Arrange leek
garnish on fish and glaze fish with more aspic. Chill fish, uncovered, until
ready to serve.

Pour remaining aspic into a 13- by 9-inch baking dish and chill until firm,
about 1 hour. Cut into 1/2-inch cubes, then arrange cubes around salmon.

Cooks' notes:
€¢ Salmon can be poached and chilled in broth up to 2 days.
€¢ Aspic-glazed salmon keeps, chilled (uncovered), 1 day.

Makes 8 main-course servings.

Gourmet
November 2001
---

---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

PENMART01 wrote:

>>Reg wrote:

>>Right. But turning a dish into a 'sauce vehicle' is hardly a good thing.
>>I tend to agree with Louis here.
>
>
> That's because yoose know nothing about poached fish recipes and the delicious
> horseradish, mustard, etc. sauces that accompany... Al Zelt is correct.
> Poaching when done correctly is in fact the most flavorful way to prepare
> fish... yoose are a prime example of those whose taste buds are in your ass, if
> it ain't somewhat burnt from cooking over high heat yoose can't taste it.

I don't need to see your recipes ripped off from Gourmet magazine, I have
my own. Whatsamatter, can't come up with your own recipes for simple stuff
like this? I can see you're a big proponent of poaching... recipes that is.
Too dumb to come up with your own.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Katra wrote:

> In article > ,
> Reg > wrote:
>
>
>>alzelt wrote:
>>
>>
>>>
>>>>Louis Cohen wrote:
>>>>
>>>>
>>>>>I've had poached fish a few times. I think the texture is completely
>>>>>uninteresting and the flavor is bland. I much prefer fish grilled,
>>>>>sauted,
>>>>>broiled, roasted, fried, in chowder or gumbo or cioppino, or raw at the
>>>>>sushi bar.
>>
>>>The same is said for poaching fish. Poaching is actually the best
>>>vehicle to showcase sauces that are served with the fish. If you make a
>>>special sauce, grilling or baking may not show off the sauce in its best
>>>light.
>>
>>Right. But turning a dish into a 'sauce vehicle' is hardly a good thing.
>>I tend to agree with Louis here.
>
>
> While for most fish, I agree also, but with some fish it does not matter
> how it's cooked, it's still going to be bland. <G> Whiting is one, and
> flounder is another IMHO. I like to poach both of those and serve with
> copious sauces, or just use them for chowder.
>
> K.

Flounder is great cooked right in a tomato sauce in the oven. You can
call it as poaching, baking, or something else; no one ever told me.

I set fillets in a baking dish or, for individual portions, in au gratin
dishes. A layer of sauce on the bottom, the fish, and sauce to cover.
Depending on the rest of the meal, various toppings. My favorite is a
bland cheese; pieces of mozzarella make flounder Parmesan. Ziti in the
side with a little more of the same sauce -- there will be sauce to
spare from the fish -- and a salad make a quick and tasty supper.

Jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯

In article >,
Jerry Avins > wrote:

> Katra wrote:
>
> > In article > ,
> > Reg > wrote:
> >
> >
> >>alzelt wrote:
> >>
> >>
> >>>
> >>>>Louis Cohen wrote:
> >>>>
> >>>>
> >>>>>I've had poached fish a few times. I think the texture is completely
> >>>>>uninteresting and the flavor is bland. I much prefer fish grilled,
> >>>>>sauted,
> >>>>>broiled, roasted, fried, in chowder or gumbo or cioppino, or raw at the
> >>>>>sushi bar.
> >>
> >>>The same is said for poaching fish. Poaching is actually the best
> >>>vehicle to showcase sauces that are served with the fish. If you make a
> >>>special sauce, grilling or baking may not show off the sauce in its best
> >>>light.
> >>
> >>Right. But turning a dish into a 'sauce vehicle' is hardly a good thing.
> >>I tend to agree with Louis here.
> >
> >
> > While for most fish, I agree also, but with some fish it does not matter
> > how it's cooked, it's still going to be bland. <G> Whiting is one, and
> > flounder is another IMHO. I like to poach both of those and serve with
> > copious sauces, or just use them for chowder.
> >
> > K.
>
> Flounder is great cooked right in a tomato sauce in the oven. You can
> call it as poaching, baking, or something else; no one ever told me.

I'd probably call it "braising". ;-)
Sounds good. I'll have to try that.
Tomato sauces do go well with some of the milder fish.

>
> I set fillets in a baking dish or, for individual portions, in au gratin
> dishes. A layer of sauce on the bottom, the fish, and sauce to cover.
> Depending on the rest of the meal, various toppings. My favorite is a
> bland cheese; pieces of mozzarella make flounder Parmesan. Ziti in the
> side with a little more of the same sauce -- there will be sauce to
> spare from the fish -- and a salad make a quick and tasty supper.
>
> Jerry

What? No lemon or dill? <G>

Personally, I like to bake fish a lot.
I'll sprinkle the inside of the fish liberally with lemom pepper (salt
free) and stuff it with thinly sliced lemons and chopped fresh dill, and
add some butter, then top the fish with the same. Wrap the whole mess in
foil and bake.

Salmon is especially good this way! Take the drippings with the dill,
lemon, butter and fish juice and reduce slightly in a skillet and add
your choice of thickeners to make a sauce for the fish. I add some
additional minced dill to this.

K.

--
Sprout the Mung Bean to reply...

"There are many intelligent species in the universe, and they are all owned by cats! -- Asimov

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

>Reg rants:

>>PENMART01 wrote:
>>
>>>Reg wrote:
>
>>>Right. But turning a dish into a 'sauce vehicle' is hardly a good thing.
>>>I tend to agree with Louis here.
>>
>>
>> That's because yoose know nothing about poached fish recipes and the
>delicious
>> horseradish, mustard, etc. sauces that accompany... Al Zelt is correct.
>> Poaching when done correctly is in fact the most flavorful way to prepare
>> fish... yoose are a prime example of those whose taste buds are in your
>ass, if
>> it ain't somewhat burnt from cooking over high heat yoose can't taste it.
>
>I don't need to see your recipes
>
>Regina T.

Defensive little bitch, ain'tcha... which only proves beyond all doubt that the
only thing you (and your ilk) know about a kitchen is where to find the cheapo
brewskis and pretzels... "Regina ****tina", filthy guinea ****fac dago slut.
Al Zelt is correct.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

>Jerry Avins
>
>Flounder is great cooked right in a tomato sauce in the oven. You can
>call it:

A WASTE OF GOOD FLOUNDER.

>My favorite is pieces of mozzarella make flounder Parmesan.

DISGUSTING! Only a dumb WOP would prepare fish with cheese... your momma
shoulda been sterilzed, shoulda had her filthy guinea womb cauterized.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

In article >,
(PENMART01) wrote:

> >Reg rants:
>
> >>PENMART01 wrote:
> >>
> >>>Reg wrote:
> >
> >>>Right. But turning a dish into a 'sauce vehicle' is hardly a good thing.
> >>>I tend to agree with Louis here.
> >>
> >>
> >> That's because yoose know nothing about poached fish recipes and the
> >delicious
> >> horseradish, mustard, etc. sauces that accompany... Al Zelt is correct.
> >> Poaching when done correctly is in fact the most flavorful way to prepare
> >> fish... yoose are a prime example of those whose taste buds are in your
> >ass, if
> >> it ain't somewhat burnt from cooking over high heat yoose can't taste it.
> >
> >I don't need to see your recipes
> >
> >Regina T.
>
> Defensive little bitch, ain'tcha... which only proves beyond all doubt that
> the
> only thing you (and your ilk) know about a kitchen is where to find the
> cheapo
> brewskis and pretzels... "Regina ****tina", filthy guinea ****fac dago slut.
> Al Zelt is correct.
>
> Sheldon

Geez', you are in rare form today Shel' honey!

Forget to take your Benzodiazapines?????? ;-)

K.

--
Sprout the Mung Bean to reply...

"There are many intelligent species in the universe, and they are all owned by cats! -- Asimov

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Katra wrote:

> Geez', you are in rare form today Shel' honey!


http://www.levelwave.com/avatar/asskissing.jpeg


Yeah... it shows..


~john

In article >,
(PENMART01) wrote:

> >Jerry Avins
> >
> >Flounder is great cooked right in a tomato sauce in the oven. You can
> >call it:
>
> A WASTE OF GOOD FLOUNDER.
>
> >My favorite is pieces of mozzarella make flounder Parmesan.
>
> DISGUSTING! Only a dumb WOP would prepare fish with cheese... your momma
> shoulda been sterilzed, shoulda had her filthy guinea womb cauterized.
>
>
> Sheldon

Oy vay Shel'!

Go take your meds! Please!

Then post me a good recipe for Flounder. ;-)

K.

--
Sprout the Mung Bean to reply...

"There are many intelligent species in the universe, and they are all owned by cats! -- Asimov

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
Levelwave(C) > wrote:

> Katra wrote:
>
> > Geez', you are in rare form today Shel' honey!
>
>
> http://www.levelwave.com/avatar/asskissing.jpeg
>
>
> Yeah... it shows..
>
>
> ~john

Ew! ;-)

K.

--
Sprout the Mung Bean to reply...

"There are many intelligent species in the universe, and they are all owned by cats! -- Asimov

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Reg wrote:

>
>
> alzelt wrote:
>
>>
>>
>>> Louis Cohen wrote:
>>>
>>>> I've had poached fish a few times. I think the texture is completely
>>>> uninteresting and the flavor is bland. I much prefer fish grilled,
>>>> sauted,
>>>> broiled, roasted, fried, in chowder or gumbo or cioppino, or raw at the
>>>> sushi bar.
>
>
>> The same is said for poaching fish. Poaching is actually the best
>> vehicle to showcase sauces that are served with the fish. If you make
>> a special sauce, grilling or baking may not show off the sauce in its
>> best light.
>
>
> Right. But turning a dish into a 'sauce vehicle' is hardly a good thing.
> I tend to agree with Louis here.
>
Guess you spend very little time in good French restaurants. Many people
count sauce as an ingredient, NOT a condiment. There is a difference.
And that is why poached fish is very common.

I am not denouncing other methods of preparation. I grill fish quite
often, as I live in the Northwest. But, when I am interested in a
specific flavor and consistency, a sauced, poached fish is great.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

alzelt wrote:

>
>
> Reg wrote:

>> Right. But turning a dish into a 'sauce vehicle' is hardly a good thing.
>> I tend to agree with Louis here.
>>
> Guess you spend very little time in good French restaurants. Many people
> count sauce as an ingredient, NOT a condiment. There is a difference.
> And that is why poached fish is very common.
>

I do like sauces, and I do like them on fish sometimes. I also find that
misuse of sauce is a common way to cover up cooking mistakes. I'm not against
poaching fish, I just find it the least interesting way of cooking it,
and it makes serving it with a sauce a requirement.

> I am not denouncing other methods of preparation. I grill fish quite
> often, as I live in the Northwest. But, when I am interested in a
> specific flavor and consistency, a sauced, poached fish is great.

Penmart's pathetic remarks notwithstanding, there's no either/or issue
when it comes to poaching and high heat cooking. I frequently cook
fish at a temp of 180 - 190 F using dry heat, sometimes served with
sauce, sometimes not. It makes for excellent texture without the
flavor loss of poaching.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Cookie,

These Lyrics by Tom Holt..............no doubt you were his inspiration.

I am the very model of a Usenet personality.
I intersperse obscenity with tedious banality.
Addresses I have plenty of, both genuine and ghosted too,
On all the countless newsgroups that my drivel is cross-posted to.
Your bandwidth I will fritter with my whining and my sniveling,
And you're the one who pays the bill, downloading all my driveling.
My enemies are numerous, and no-one would be blaming you
For cracking my head open after I've been rudely flaming you.

I hate to lose an argument (by now I should be used to it).
I wouldn't know a valid point if I was introduced to it.
My learning is extensive but consists of mindless trivia,
Designed to fan my ego, which is larger than Bolivia.
The comments that I vomit forth, disguised as jest and drollery,
Are really just an exercise in unremitting trollery.
I say I'm plain and simple, but that's merely lies and vanity,
The gibbering of one who's at the limits of his sanity.

If only I could get a life, as many people tell me to;
If only Mom could find a circus freak-show she could sell me to;
If I go off to Zanzibar to paint the local scenery;
If I lose all my fingers in a mishap with machinery;
If I survive to twenty, which is somewhat problematical;
If what I post was more mature, or slightly more grammatical;
If I could learn to spell a bit, and maybe even punctuate;
Would I still be the loathsome and objectionable punk you hate?

But while I have this tiresome urge to prance around and show my face,
It simply isn't safe for normal people here in cyberspace.
To stick me in Old Sparky and turn on the electricity
Would be a fitting punishment for all my plain simplicity.


"PENMART01" > wrote in message
...
> >SNIP.................leaving the good stuff.