When the love of your life want to feed you fish and doggedly
insist on it you have to give in a little... sometimes. But I found a way to
make the dreaded brain food in a shortest possible way and at the same time surprisingly
enjoyable. I concluded that the only fish I will enjoy is wild Pacific sockeye
or freshly caught lake trout. I used to love fresh halibut, but those are hard
to come by. Sockeye is more expensive and less available than spring so right
off the bat avoiding my bargain hunter over-fishing for said brain food. I have
been poaching fish in vegetables, stock and a bit of wine lately and so I feel this has earned a space among my recipes. My neuronal filaments should be in good shape henceforth.
POACHING SOCKEYE with VEGETABLES AND STOCK
2 filets of wild Pacific sockeye salmon
sprinkling of salt
2 Tbsp olive oil
1 carrot
1 parsnip
small wedge of onion
1-1/2 cups chicken or pork stock
2 splashes of white wine [optional]
freshly ground pepper
- Let them sit on the counter from 20 minutes to about an hour.
- Dice the carrot, parsnip and a small wedge of onion.
- Heat a non-stick skillet on medium.
- Add 2 Tbsp olive oil and the diced vegetables.
- Sauté until the vegetables are vibrant in colour.
- Add 1-1/2 cups of chicken stock and slowly simmer until the vegetables are tender.
- Add a couple of splashes of white wine and slide in the salmon fillets.
- Bring back to simmer and slow cook the filets for 1 minute.
- Gently turn them over, reduce heat a little and cover with a lid.
- Slow cook the salmon for 4-5 minutes.
- Remove from heat and let it rest for two minutes before serving.
- Time varies depending on the number of filets.
- The salmon was pre-salted, the stock is salty, the only seasoning I would add is freshly ground pepper.
