Hi! I’m Louis Ortiz on behalf of Expert
Village, and we’re back to continue the preparation of our poached salmon. We’ve
got a Atlantic filet here, and I’ve shown you in a previous video of how we wanted to
wrap this in some cheese cloth. If you notice, I tied it on both ends with some butcher’s
and left some little handles if you will. This will allow us to lift it out of the dish
once it’s done so it won’t fall to pieces. We’ll put it back onto a cutting board like
this and just snip around the cheese cloth and it’ll be a nice pretty piece of fish.
Again, I left the skin on because I want to let all the really nice fats. That’s a lot
of the time where the come from, is in between the flesh and the skin itself. I want to leave
those in; it’s going to add a nice rich flavor to this fish and that skin’s going
to just slide right off when we’re finished. I’ve got a Pyrex baking dish here. I’m
going to go ahead and put this guy in the middle there. I’ve got behind me some poaching
liquid, which is actually a seafood stock, which we’ve shown you how to make on a previous
video. The temperature on this, I brought it up to a simmer. It had been refrigerated
previously. I brought it up to about 165 degrees. I’ve got a stick thermometer here, which
I just check the temperature on that guy. That’s a good poaching temperature. The
oven is going to be set to about 200 degrees. This is real gentle cooking process. If you’re
doing a large fish or a whole fish, you’ll start with cold stock and then bring it up
to temperature in a pan. Then either finish it in the pan or throw it in the oven at that
point. With a smaller piece of fish, it’s okay to use the stock at the temperature that
you need it already. Again, you can use any kind of broth. We went to the trouble to make
some seafood stock from scratch specifically for this recipe and a couple others that we’ll
show you in some future videos. I’m just going to ladle this over the top nice and
gentle. What’s nice is once we finish with this stock and we’ve done the whole cooking
process on this guy, we’ll be able to use the stock for yet another recipe afterwards.
Because stocks, after they’re kept in the refrigerator for a certain amount of time,
can be brought back up to a simmer and clarified again. Alright, so you’ve got a good covering
there. We’re almost done. Alright, I’m going to top this off with some white cooking
wine. Pour that in there to add kind of a texture. I got a spring tyme and I got a fresh
bay leaf as well. So this is just going to go in the oven, and we’ll come back here
in about approximately 10 minutes and show you what the finished product looks like.
We’ll restrain the stock and be able to use that later for something else.