Poaching Liquid: Mirepoix
50% Sliced Onions
25% Celery – cut on bias
25% Carrots – cut on bias
10 – 15 Parsley Stems – no leaves
2 ea Bay Leaves
1 tbsp Black Peppercorns
3 cups Fish Stock (or create your own fish stock using 1 part clam juice to 2 parts water)
½ cup White Wine
½ lemon fresh squeezed juice
½ tsp salt & pepper
Put all ingredients into a shallow pan and bring to a boil.
Place fresh salmon fillets in poaching liquid and allow to cook about 4-6 minutes.
Serve hot – great served with Maltase sauce drizzled over top. (See Maltase sauce recipe also on KBTX.com/Christophers Kitchen or click here