Perfect Poached Fish

Oil-poached-salmon Our May issue has a real treat for salmon lovers: Oil-Poached Salmon with Fresh Cucumber Salad.

Oil-poached fish is a dish you’ll find at high-end restaurants, but the technique is perfectly simple. The fish cooks gently in oil heated to 150°, resulting in some of the moistest, most velvety salmon you’ve ever had.

We urge you to use wild rather than farmed salmon, but this technique will work for any fish you might poach—try it with halibut or striped bass. 

COMMENTS

  1. Cary

    We urge you to use wild rather than farmed salmon, but this technique will work for any fish you might poach—try it with halibut or striped bass.

    January 19, 2011 at 9:41 pm
  2. Armil@Confection

    Alright, I got it well. Fish are really for the body so this way of preparing it would be a great help.

    November 21, 2010 at 11:08 pm
  3. Norma Gilkey

    I would like to bake the coconut cupcakes in the May issue. However, since I live in Colorado at 6400′ elevation, how do I adjust for the altitute and have them come out right?
    Also do you ever use convection oven for baking cakes and cookies?

    July 13, 2009 at 11:53 am

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