Video Transcript

Hi! I¡¯m Louis Ortiz on behalf of Expert Village. Today we¡¯re going to show you as basic procedure and preparation for poached salmon. Poached salmon can be done on the stovetop or it can also be done inside the oven. I¡¯ve seen it done many number ways. The whole poaching technique is based on submerging a filet of fish. Today we have a filet of Atlantic salmon in a broth that ranges in temperature from about 160 to about to 180 degrees. In a previous video, we¡¯ve shown you how to make some fish stock, and that¡¯s actually I¡¯m going to be using, and I¡¯m going to add some white wine to it as well. I¡¯m choosing today to use a Pyrex dish. We¡¯ve got the broth up to the temperature that we need, and we¡¯re going to place the fish inside of here covered with the broth and finish it in the oven. Again, this can be done on the stovetop, in a saut¨¦ pan if you¡¯d like, but today we just chose to do it in the oven. I think a lot of people are more familiar with cooking fish inside the oven and just baking it, so I chose to use this technique. The poaching enriches the flavor; it makes a really nice pretty moist filet. Also, we¡¯re going to be cooking it within this seafood stock, this real nice seafood stock that we made from scratch, so it¡¯s going to add a really nice element to the equation. We¡¯re going to go ahead and wrap this guy up in some cheesecloth. I¡¯m going to leave the skin on this fish, and it¡¯s going to come off real, real easy after we finish cooking him. I want to show you that in another easy video once we¡¯ve pulled him out of the oven. The idea behind the cheesecloth is so that we can pull the fish out easily enough. Make sure we¡¯ve got enough room there. We¡¯re going to wrap these two. I¡¯m just using one layer. I¡¯m going to leave the ends this way. There are special pans for poaching fish, so that this technique isn¡¯t needed. It¡¯s actually an insert that fits inside the pan that you can just pull out. I wanted to show you this way for those folks that didn¡¯t have a poaching pan. Twist that. I¡¯ve got some butchers here, and all we¡¯re going to do is tie this into a simple knot. This will allow the poaching liquid to permeate into the fish. Again, this is going to be our presentation side that¡¯s showing up, so it¡¯s going to keep that looking nice and uniform as well. Another piece of here. Alright, so it¡¯s all tied up and ready to go. I¡¯m going to go ahead and snip off these ends so we don¡¯t have a bunch of extra. We¡¯ll come right back and show you how to get the pan ready and pour in the broth and add some fresh herbs and get this guy started.