Greetings Carnivores,
The mandate I set for myself when starting this Blog was to write about all things Meaty. How to select, cut, cook and prepare Beef, Pork, Poultry, Lamb, Veal, Seafood and Wild Game.
Being that I’m a Butcher first and a self taught Foodie second, I always thought I’d lean toward teaching about cutting the raw product as opposed to sharing my thoughts about recipes. As far as recipes go, I usually ‘stumble’ onto things by happy accident although … my long suffering, Marital equivalent has endured her fair share of full-on gastronomic flops.
But, I feel the need to share so … why change now?
Today Carnivores, I’m going to Blog about my FAVOURITE way to prepare an old standby in my house, and … as promised: Your OHMYGAWD moment has arrived.
Salmon. Wonderful, pink, fatty, oh-so-good for you Salmon.
Here’s the skinny. I LOVE to poach it. Yup, POACH.
I start with a deep sauce pan (I like using my wok) and I add about 6 or 8 cups of good old fashioned, Chicken stock or, plain-Jane water. To it, I add the following:
(by the way … there are no “measures” here … I just ‘eyeball’ everything)
-Small handful of Black Peppercorns
-About the same amount of Capers
-Rough cut (in big chunks) 2 or three carrots, 3 or 4 celery stalks, and one large onion (I leave the skin on because it adds nice colour)
-A pinch of Sea Salt (if you’re using Chicken bouillon cubes or canned stock, omit the salt)
-2 whole lemons, cut in half and squeezed. Throw them into the liquid as well.
Separately, you’ll need:
-A package of Hollandaise sauce prepared according to the directions.
-A few more Capers to garnish the Salmon when cooked.
-Brown rice.
-Chicken stock
-A green vegetable, your choice.
Bring the poaching liquid to a good rolling boil then, turn it down to simmer for at least 20 minutes. The ensuing aroma will make your kitchen smell OUTSTANDING!!
While the broth is simmering, get another pot with a tight fitting lid and add Chicken Stock and brown rice in a 2 to 1 ratio (twice as much stock as rice, depending on the number of people you’re planning to feed). To the rice/stock, add a ‘pat’ of butter (your ‘pat’ may be bigger or smaller than mine … fake it) and some fresh ground pepper. Lay off the salt if you’re using anything other than home made Chicken stock … TONS of salt already added in the prepared stuff.
Okay, ten minutes before the rice is ready, get your beautiful Salmon filets and slide them into the gently simmering broth. Cook for 7-9 minutes, maybe a ‘little’ more depending on the thickness of the fish. Some people like to eat their Salmon slightly “pink” … if you’re one of them, adjust the cooking time for yourself.
With a slotted spoon, gently remove the Salmon from the liquid, and plate with the rice. Spoon the Hollandaise on the Salmon and garnish with the Capers. Serve with a side of something green for colour.
Your “OHMYGAWD” moment will arrive exactly at the same time you take your first bite.
You can thank me later … 🙂
Stay hungry Carnivores and, as usual, please follow my posts on Twitter @DougieDee and like and share them on Facebook http://www.facebook.com/carnivoreconfidential
Carnivore Confidential 