Poached salmon

[Chetco]

Actually poached steelhead. I made poached steelhead for the first time tonight, cooking it in a pan on the stove with shallots, dill, lemon, salt and chicken broth instead of wine or water. It was great, better than I thought it would be.
Next time, though, I think I'll do it in the oven.

[Fast Water]

I don't know why I haven't done that yet.

Are you controlling the poaching temp?

As I understand it (wag), one creates the poaching liquid usually at a slight boil to bring the flavors together and then reduces the temp to the desired poaching level. I going to guess 150 degrees. (140 to 160)

Once the temperature is controlled, place the protein completely in the poaching liquid. Allow the fish to cook until the internal temp matches the poaching liquid temp.


Next time, though, I think I'll do it in the oven.

I think it would be harder to control the poach in an oven. But then again I have a rather lame oven.

I know so little about poaching. Must try it though.

Thanks. :applause::)