Recipe By Marvel's Kitchen
Rating
Published Apr 6th
Prep 10m Cook 25m Additional - Ready In 35m
Servings 2 servings Calories 420.9

Poaching is a great way to bring out the delicate flavor of whole fish. A poacher will use less liquid than a pan, but either works. This whole poached salmon is fantastic hot or cold. Serve with a little lemon or your favorite sauce.

Recipe Ingredients

  • 1 (750 milliliter) bottle dry white wine
  • 1 onion, thinly sliced
  • 1 rib celery, sliced
  • 6 whole peppercorns
  • 1 bay leaf
  • 1 whole salmon, cleaned
  • 1 bunch fresh dill
  • 1 lemon, sliced

Cooking Directions

  1. 1 Combine wine, onion, celery, peppercorns, and bay leaf in a fish poacher. Place poacher over 2 burners on the stove.
  2. 2 Rinse fish under cold water, stuff the cavity with dill and lemon slices, and place on the rack in the pot. Cover and bring slowly to a strong simmer (don't boil at any point). Cook until fish easily flakes with a fork, being sure not to overcook, about 20 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Drain and serve.

Nutrition Facts

  • Calories 420.9
  • Carbohydrate 24.6 g
  • Cholesterol 24.5 mg
  • Fat 2.5 g
  • Fiber 5 g
  • Protein 13 g
  • Saturated Fat 0.6 g
  • Sodium 84.4 mg
  • Sugar 6.4 g

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Chef's Notes

Try snapper, striped bass, halibut, trout, or any firm white fish instead of salmon, if you'd like. Dark fish like bluefish or mackerel are not recommended for poaching; Cooking time will vary depending on thickness of fish. A general rule of thumb is 10 minutes of cooking per 1 inch thickness of fish, so a large whole fish should take between 15 and 30 minutes; Fish can be gutted through the gills, or open stomach, or with head and tail removed. Filets also work well; The liquid can be cooked in advanced and then cooled. It can be sieved and saved for another use for a couple of weeks in the refrigerator. If you don't have a poacher with a rack, wrapping the fish in cheesecloth will help; If being served cold, remove poacher from heat a bit earlier and allow fish to cool in liquid to prevent skin from cracking.
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