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