Salmon poached in fragrant broth

Ingredients

Estimated total cost: €8.05 · €1.01/serving

• Cucumber, cress, and caper sauce, for servingEst. price €0.25–€0.60
• 1 bunch each watercress and upland cress, for garnishEst. price €1.50–€3.00
• 1 whole salmon (about 7 pounds and 21/2 to 3 inches thick), cleaned, fins and gills trimmed, rinsed well (have the fishmonger do this)Est. price €2.50–€4.50
• 1 English cucumberEst. price €0.70–€1.50
• 2 recipes Court Bouillon , unstrained and cooled to room temperatureEst. price €3.00–€6.00
• Lemon wedges, for servingEst. price €0.10–€0.25

Steps

1. 1

   Get the fish poacher ready by pouring the Court Bouillon into it and placing it over two burners on the stove. Adjust the rack to sit on top of the vegetables in the bouillon, then carefully position the salmon on the rack (trimming if needed to fit). Ensure that the fish is fully submerged by adding cold water to cover it entirely; alternatively, if a small portion remains exposed, use a piece of parchment paper cut to size to cover it.

2. 2

   To poach the fish, start by bringing the liquid to a gentle simmer over medium-high heat. Once simmering, reduce the heat to medium-low. Use a candy thermometer to monitor the temperature and adjust the heat as needed to maintain it between 165°F and 180°F. The surface should have very few bubbles but there should be steam rising from it. Carefully place the salmon into the poaching liquid, ensuring that the temperature is maintained within the desired range. Allow the fish to cook until an instant-read thermometer inserted into the thickest part reads 130°F. Remember that residual heat will continue cooking the fish once removed from heat. To check for doneness, you can also gently insert a knife along the backbone of the salmon; it should still be slightly translucent and offer minimal resistance. Typically, allow about 5 minutes of cooking time per inch of thickness once the liquid has reached a simmer. Once cooked, remove the poacher from heat and let it cool until no steam is visible, roughly around 1 hour. Carefully lift out the rack with the poached salmon and place it over a large pan or sink to allow any excess liquid to drain off. Let it sit for approximately 30 minutes or until cool enough to handle comfortably before serving or further preparing as desired.

3. 3

   To prepare the fish for serving, place the salmon on a clean work surface. Remove the skin from the top side of the fish by gently pulling and scraping it off using your fingers and a paring knife. Eliminate any brown spots from the surface by scraping them off with the back of a knife. Transfer the cleaned salmon onto a serving platter using two large spatulas. If needed, cover the salmon with plastic wrap and store it in the refrigerator for up to 4 hours before serving.

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• Cultural note

  Poaching salmon in fragrant broth is a cooking technique that originated in French cuisine. The Court Bouillon used in the recipe is a flavorful broth commonly used in poaching seafood. This dish combines the elegance of French culinary traditions with the freshness of seasonal ingredients.

• Seasonal note

  Salmon is typically in season during the spring and summer months, making it a great dish to enjoy during this time. Watercress and cucumbers are also abundant in the spring and summer, adding freshness to the dish.

• Health note

  Salmon is rich in omega-3 fatty acids which are beneficial for heart health and brain function. It is also a great source of high-quality protein. Watercress is packed with vitamins A and C, boosting immunity and skin health. Cucumbers are hydrating and low in calories, adding crunch and nutrients to the dish.