Poaching is a light and easy way to cook Verlasso salmon
This is because the fish gets most of its flavor from a light and seasoned liquid called a court bouillon. This liquid can be quite versatile, ranging from fish stock, quality white wine, vinegars, lemon juice or seasoned water.
There are two poaching techniques. The first is the submersion method where the fish is completely covered in liquid and cooked until just done. The second method is called shallow poaching that combines poaching and steaming. The fish is partially submerged in liquid and then covered to cook.
How To Poach Verlasso Salmon Using The Submersion Method
- Add desired seasonings to liquid in a medium-size sauce pan.
- To poach a whole salmon, wrap in cheese cloth to maintain its shape and place the salmon in the liquid. Slowly bring up to a simmer. Reduce the heat to low.
- For portioned salmon fillets, first bring the liquid up to a boil and reduce to a simmer. Place the fillets in a wire rack and carefully lower into the cooking liquid, making sure the salmon is completely submerged.
- Poach the whole salmon and portioned fillets until a thermometer reads 175-185°F.
- Carefully remove the salmon from the poaching liquid and transfer to a plate. Spoon a small amount of the liquid over the fish and store in a warm place until ready to serve. If serving cold, quickly cool the fish down in a container on ice and refrigerate.
How To Poach Verlasso Salmon Using the Shallow Poaching Method
- Place two tablespoons of butter into a sauté pan and add diced vegetables, such as onions, carrots and celery.
- Pour the cooking liquid into the pan, filling it halfway.
- Place the Verlasso salmon fillets into the pan, making sure they are partially submerged.
- Cover with a lid or buttered parchment paper.
- Bring the liquid to a simmer and cook the fish until a thermometer reads 175-185°F.
- Carefully remove the fish from the pan and transfer to a plate.
- Spoon some of the poaching liquid over the fish and keep warm until ready to serve.
- To make a sauce, or cuisson, heat the cooking liquid to medium-high and reduce until slightly thick, stirring frequently. Serve with the salmon.