How to Poach Salmon Cooking Recipe Part 3

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Watch and learn as our expert demonstrates and explains the third and final step to poach salmon for a recipe in this free cooking video on how to prepare fish for recipes and seafood stock.

Part of the Video Series: Fish Recipes
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Video Transcript

Hi! I’m Louis Ortiz on behalf of Expert Village, and we’re going to show you the finished product with regards to the poached salmon procedure that we showed you in a previous video. I’m going to pull this guy out of the oven. I started the oven at about 200 and we raised it to about 250 throughout the process there. We’re going to go ahead and pull this guy out and let that drip off. We’re just going to slowly peel this away. This is our cheesecloth. Go ahead and trim this way as well. I’m just going to be real nice and gentle with this simply because we want to keep it in tact and looking pretty for the plate. Again, with the seafood stock that we have leftover, we can go ahead and strain that and cool it down quickly and we’ll be able to use it again for something else, because the only thing that was actually added to this was another piece of fish, which was used in the early stages of making the stock anyway. We threw in a fresh Riga of thyme and a fresh bay leaf as well to give to it a little more seasoning. I put some white cooking wine in there as well, so it’s reduced down a little bit, hasn’t hurt it at all. This is our pretty piece of fish here. Again, I told you the skin will separate nicely off of this guy. If you want to keep it as far as presentation, you can cut the fish in half at this point and show one piece with the skin up and the other with the skin side down. That looks real nice on a plate. This is our finished product, and again, I can peel the skin away if that’s what I so choose to do. I don’t really have to use a knife, but what we’ve done is we preserved the really good fats between the skin and the flesh. That’s usually where the majority of the good omega three come from. So we’ve left all that in tact, so I can just peel this away and roll that off. We don’t have to use a knife or anything. Again, we’re just going to be real nice and gentle with it. And that is that. That is our finished product. So we’ve got a nice healthy rich flavorful piece of fish there, and we kept it moist throughout because we use the poaching method and we’ve added a really nice rich texture to the fish by cooking it in a seafood stock that we made from scratch. We showed you that in a previous video as well. This will work with any species of fish as far as that goes. Again, if you use a whole fish with the head on, you obviously need a bigger pan, but you’ll want to start with a cool stock. We were able to start with a warmer stock, which was between 160 to 180 degrees for the poaching method. So with a smaller piece of fish, you can just start warm and finish warm. Enjoy!


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