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.” The 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” and combines poaching with 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.
Poached Whole Verlasso Salmon with Organic Capers, Dill and Preserved Lemons
Poached salmon is a classic and versatile dish that is simple, yet quite special. It can be served hot or cold with the delicious accompaniment of the caper, dill and preserved lemon dressing. The leftovers make easy pizzas, salads and sandwich bases.
For the Salmon
• 1 whole Verlasso salmon fillet, skin removed (about 3 pounds total)
• Kosher salt and freshly ground black pepper
• 10 large leaves of Italian parsley
• 2 dried bay leaves, lightly warmed between your hands
• 1 lemon, cut into thick slices
• 1 shallot, sliced
• 2 cups white wine
• 5 cups water
For the Vinaigrette
• 3 teaspoons fresh lemon juice
• 1 tablespoon preserved lemon, chopped, plus additional slices reserved for garnish
• 2 tablespoons drained bottled capers, rinsed and finely chopped, plus additional whole capers for sprinkling
• 1 and 1/2 teaspoons Dijon mustard
• 1 and 1/2 teaspoons sugar
• 1 and 1/2 teaspoons Kosher salt
• 1 tablespoon fresh dill, chopped, plus additional sprigs reserved for garnish
• 1/4 cup extra-virgin olive oil
Season salmon inside and out with salt and pepper to taste. Arrange the salmon on the rack of a large fish poacher.
Lower rack into the poacher and layer the parsley, bay leaves, lemon slices and shallots on top of the salmon.
Pour wine and 10 cups of cold water around the sides of the salmon – not directly onto the fish (the liquid should come halfway up the sides of the salmon).
Arrange the poacher or roasting pan over 2 burners on your cook top. Cover and bring to a simmer over medium heat. Reduce the heat to medium-low and let simmer, covered, until the salmon is just cooked through, about 20 minutes.
Meanwhile, in a medium-sized bowl, whisk together the lemon juice, preserved lemon, capers, mustard and sugar and salt until the sugar and salt are completely dissolved. Add the dill and then whisk in the oil until thick. Set aside.
Remove the poacher from the heat. Lift the poaching rack out of the liquid and carefully rest it at a slant over the poacher to let the salmon drain and cool slightly.
Transfer the salmon to a large platter and drizzle with the dressing. Garnish with the reserved preserved lemons, capers and dill. Serve.
3-4 empty glass jars are used on average when making a recipe. Remove the labels; run them through the dishwasher and use for everything from marinades to rubs to salad dressing.