Ingredients
-
4
-
2
-
1/4
-
1
-
1/2
-
1
-
1
-
4
-
1/2
-
1/4
-
-
-
-
-
Directions
Salmon Poached in Champagne With Capers & Tarragon, Poached in lemon, champagne, olives, capers, and tarragon The only fat in this is the healthy fat from the fish!, mmm good I really did enjoy this Very light tasting Made for ZWT4 for the chic chefs, A nice way to cook salmon I usually bake or grill – so poaching is new to me This was a nice liquid to use – added subtle flavor to the fish Thanks! ZWT 3
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Steps
|
1
Done
|
Place Salmon in a Shallow Pan Large Enough to Hold in a Single Layer. |
|
2
Done
|
Add Champagne, Lemon Juice, Zest and Enough Water to Just Cover Fillets. |
|
3
Done
|
Remove Fish and Bring Poaching Liquid to a Boil. |
|
4
Done
|
Lay Fish Skin Sides Down Back in Pan and Top With Onion Slices, Capers, Olives, Tarragon, Salt and Pepper. Reduce Heat Until Liquid Is at a Very Low Simmer and Poach 4 to 6 Minutes, Depending on Thickness of the Fish. |
|
5
Done
|
Fish Is Done When Flesh Is Opaque and Flakes Easily With a Fork. |
|
6
Done
|
Remove Fish from Liquid, Along With Onions, Capers, Olives, and Tarragon. |
|
7
Done
|
Drain Well and Serve Immediately. |
