100 Best Jewish Recipes by Judi Rose

Author:Judi Rose
Language: eng
Format: epub
ISBN: 9781911216032
Publisher: Pavilion Books
Published: 2016-02-04T16:00:00+00:00

POACHED SALMON 3 WAYS

TO POACH A SALMON FILLET

KEEPS FOR 3 DAYS IN THE FRIDGE | FREEZES FOR 3 MONTHS

Place the washed and salted fish on a double piece of parchment paper or foil greased with a little oil, then fold into a parcel, securing it, if necessary, with loosely tied string. Put it in a pan and cover with cold water. Add 2 teaspoons salt and a speck of pepper and bring slowly to the boil.

To serve hot Reduce the heat and allow to simmer (but never boil) for 6 minutes for each 450g/1lb and 6 minutes extra. Lift out, drain well, unwrap and serve.

To serve cold When the water comes to the boil bubble for 3 minutes only, then remove from the heat and leave the fish in the covered pan until the liquid is cold – at least 3 hours. It can be kept in the liquid for up to 3 days in the fridge.

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