Poached Salmon/Kokt Laks
Poaching is one of the easiest and most popular ways to cook fish. Poaching simply means to cook in a simmering liquid, usually water with salt and sometimes vinegar, wine, or broth. Salmon, trout, cod, and halibut are good poached and can be cooked whole or in pieces. Poached fish may be served warm or cold and is often accompanied by a sauce or melted butter. Boiled potatoes and cucumber salad are traditional accompaniments to poached fish.
About 2 lb. salmon fillets (thaw if frozen)
– 1 qt. water; 2 tbsp. salt
– 1 tbsp. vinegar
– Juice of one lemon
– 3 to 4 whole peppercorns
– 1 stalk of parsley; 1 bay leaf.
Wash the fish under cold water and pat dry with paper towels. Cut into 1-inch-thick slices. In a stockpot or large saucepan, combine water, salt, vinegar, lemon juice, peppercorns, parsley, and bay leaf. Bring to a boil. Reduce heat and simmer liquid about 10 minutes.
Place the fish slices into the simmering water and cook about 8 to 10 minutes, until the flesh flakes easily. Remove fish from pot with a slotted spoon.
Serve fish warm with lemon wedges, melted butter, boiled potatoes, and cucumber salad, or chill and serve cold with a green salad.
Food: Poached Salmon/Kokt Laks