This is my salmon poaching recipe. You can use it to poach salmon or trout in whole or in fillets. Adjust the cooking time to the size and thickness of the fish you poach. The fish in these pictures comes from a package of frozen trout.
Poach your fillets at 350F for about 10-12 minutes or until just opaque throughout. Do not overcook fish. If it looks barely done, barely pink all the way through, it is ready. It will continue cooking even after the pan is out of the oven. The general rule is it takes 10 minutes per 1 inch of thickness to cook salmon through. To avoid overcooking, remain close to your oven. One more thing, cutting the fish before cooking gives it clean edges.
POACHED TROUT
500 g trout fillets wine*
2 bay leaves
2 celery stalks
2 onions
2 Tbsp peppercorns
1 carrot
1 tsp salt
• Preheat oven at 350F.
• Place the bay leaves, celery stalks, onions, peppercorns and the carrot in a deep fry pan.
• Cover with water and bring to boiling.
• Reduce the heat and simmer for 5 minutes. • Place the fillets in a baking dish and pour the vegetables with their broth over the fish.
• Add salt and pepper to taste.
• Cover with equal parts of wine.
• Poach in the oven at 350F for 10-12 minutes or until fish is done.
• Drain and discard vegetables.
• Serve poached fillets with lemon wedges.
* Depending on preference you can use aromatic wines or dry white wine to poach fish.
