Shallow Poached Fish Fillets Recipes
SIMPLE POACHED SALMON
A beautifully poached piece of salmon is clean tasting and light. There's only one rule: Don't overcook.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 25m
Number Of Ingredients 6
Steps:
- In a large, deep, straight-sided skillet or heavy pot, combine carrots, celery, onion, lemon, 1 1/2 teaspoons salt, and 6 cups water. Bring to a boil; reduce to a simmer, cover, and cook 8 minutes.
- Season salmon with salt and gently lower into simmering liquid (liquid should just cover fish). Reduce to a very gentle simmer. Cover and cook until salmon is opaque throughout, about 5 minutes (longer for thicker fillets). Using a wide slotted spatula, remove salmon from liquid.
Nutrition Facts : Calories 277 g, Fat 12 g, Protein 39 g
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- Preheat oven to 500°F. Sprinkle fillets evenly with salt and pepper. Fold a 12-inch square of parchment paper in half from bottom to top to create a rectangle; fold left side over to form a square. Fold bottom right corner up to top left corner to form a triangle. Set the bottom left point of the parchment triangle in the center of a 12-inch ovenproof skillet. Mark where the outer edge of the parchment meets the bottom edge of the skillet; trim parchment along the mark in an arc shape to mimic the curve of the skillet. Snip 1/2 inch from the folded point of the triangle. Unfold cartouche, and set aside.
- Heat oil and 2 tablespoons butter in a 12-inch ovenproof skillet over medium-high until butter is melted. Add lemon slices; cook until lemon flesh is bubbling, about 1 minute. Flip lemon slices. Add leeks to skillet; stir to coat. Cook, stirring occasionally, until leeks are wilted, about 5 minutes. Add thyme sprigs to skillet; top with salmon fillets. Add wine to skillet, and top mixture with parchment cartouche. Bring to a simmer over medium-high. Carefully transfer skillet to preheated oven. Roast until fish is opaque and flaky, about 6 minutes.
- Carefully remove skillet from oven. Remove cartouche; transfer fillets to a warm platter, and re-cover with cartouche. Return skillet to heat over medium; bring pan juices to a light simmer. Add tomatoes and remaining 1/4 cup butter; cook, stirring constantly, until butter is melted and sauce is creamy, about 2 minutes. If desired, add salt to taste. Remove from heat.
- Discard parchment cartouche; divide salad and rice among 4 plates; top rice with fillets. Spoon sauce over fillets; garnish with thyme leaves. Serve immediately.
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- Put all the ingredients, except the fish, in a large skillet with high sides and add at least 2 inches of water. Heat the water over medium heat until it reaches 140 degrees Fahrenheit, or until it is steaming, the water is moving around but not bubbling at all. You should be able to dip your finger into the water very briefly without burning it. (Be careful if you do this, though. I don’t want you to hurt yourself!) Reduce the heat to medium-low.
- Once the water is at 140 degrees, slide the fish into the pot. If there is not enough water to cover the fish, add a little more. The trick here is that you want the water to remain at a fairly constant 140 degrees so that the fish doesn’t overcook.
- The fish is ready once it reaches an internal temperature of 140 degrees. Without a thermometer, you can test for doneness by seeing if the flesh flakes easily from the fish. A salmon fillet will take approximately 10 minutes to poach. The poaching time will vary depending on the thickness of the fish. Remember though, that as long as the water does not rise above 140 degrees you will not overcook your fish.
- Carefully remove the fish from the poaching liquid using a slotted spatula and serve it immediately.
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