Springtime, and I’m experimenting with fresh fish.
The trick to poaching fish is to cook it in liquid that’s hot, but not boiling. So, bring it to a boil and then turn it down to barely a simmer. What’s the fish swimming in? Water, champagne vinegar (we drank the white wine we were originally going to use), lemons, fresh winter savory, fresh oregano, and fresh time.
Meanwhile, we had some leftover rosemary bread that she cut up and turned into croutons – cut into cubes, toss with olive oil, bake at 350 until croutony, then put freshly grated parmesan cheese on top.
How do you know when the salmon’s ready? Pop it in when it’s barely boiling. Let it go for 3 and a half minutes or so, depending on thickness. See if it’s cooked about halfway, then flip it and then cook it for another three minutes, or until it looks like it’s pulling apart. Like this.
Now that you have the poaching liquid, why not reduce it down by turning the heat up high and cooking it until it’s reduced in half. Then pour it over the fish. And there’s your dinner!
Oh, wait. How do you make caesar salad dressing? Alice Waters says red wine vinegar, and lemon juice (equal parts), two cloves of garlic pounded into a paste in a mortar and pestle, three fillets of anchovies chopped up, and a quarter cup of olive oil. All whisked together. With some salt and pepper. And a half cup of freshly grated parmesan cheese, right before you’re ready to serve it, whisked in, along with one egg yolk, whisked in.
So we started with this
And there’s your dinner!
It smells amazing and tastes even greater. Enjoy!