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For Randi and Andrea:: Poached Salmon with Cucumber Sauce
Joined: Dec 14, 2005
Posted to Thread #2828 at 11:03 pm on Jul 30, 2006
This is from Julia Child (THE WAY TO COOK) and it can be used for salmon, halibut, shark, monkfish or swordfish. For a cold entree, this can be prepared a day ahead.
6 fish steaks or fillets 6 to 8 oz. each (skin and bones can be removed after poaching)
With a quart measure, pour a 3 inch depth of water into a wide saucepan, counting the quarts as you go. Add 1-1/2 tsp. salt and 3 Tbs. vinegar for each quart of water used.
Bring to a boil, slide in the fish, and maintain the water below the simmer--that is, the water is shivering but not quite bubbling. (If the water actually boils the fish could break apart.) Fish is done when the flesh has turned from translucent to opaque and feels lightly springy to the touch. Fish that is resistant and flaky is overdone!
Remove from water and roll over a clean towel to blot up excess moisture. Serve warm or chilled with the following cucumber sauce:
1/4 tsp. each salt, sugar, and wine vinegar
1 cup sour cream (or part yogurt and part sour cream)
2 to 3 Tbs. minced fress dill or watercress leaves
Peel the cucumber and halve it lengthwise; scoop out the seeds with a teaspoon. Cut into thin julienne, then into small dice. Toss with the salt, sugar and vinegar. Let stand 5 minutes or so, them fold in the sour cream. Season carefully to taste and fold in the dill or watercress.
Other messages in this thread:
- 2828. For Randi and Andrea:: Poached Salmon with Cucumber Sauce - Joe - 11:03pm on 07/30/06 (14)
- oh my, that sounds a winner! thank you for posting, I'll try towards the end of the week. [NT] - Randi - 11:17pm on 07/30/06
- This looks like a good one to try, Joe. Thanks... - AndreainDC - 11:36pm on 07/30/06
- it's a relatively mild, firm fleshed fish. it's very good and is availble here.. - Randi - 11:45pm on 07/30/06
- Here on the west coast it's easy to come by. I believe flounder is similar... - Joe - 11:46pm on 07/30/06
- I think they are in the same "family" except they are flounder on steriods! they can get.. [LINK] - Randi - 11:59pm on 07/30/06
- Mild but halibut are much much firmer. Flounder is not a steak fish like halibut. - Durward - 12:48am on 07/31/06
- Yep, they are similar in looks when they are alive, but - skyastara - 1:51am on 07/31/06
- Thanks, Gretchen and Sdyastara for the info. I've never tasted flounder; I just know they have - Joe - 3:36am on 07/31/06
- Hmm not sure - skyastara - 4:41am on 07/31/06
- Some fish is good not fully cooked--salmon and tuna come to mind. - Durward - 11:24am on 08/01/06
- Joe, flounder has very mild white flesh. It is not as delicate as sole, - MarkinHouston - 11:09am on 07/31/06
- But it is definitely not a steak fish--very flakey white flesh.A staple on the SE coast. - Durward - 12:15pm on 07/31/06
- It's wonderful fried! - GayleMO - 1:54pm on 07/31/06
- so far, I haven't had tough halibut. can't imagine what happened to your dad's. [NT] - Randi - 4:50pm on 07/31/06