This week's share:
Coming off a quick weekend trip to the shore, we've been inspired by all the beautiful fresh fish coming out of southern Connecticut. While in the land locked Northwest corner we tend to rely on our fellow farmers for nice grass fed protein but the summer weather and all the abundance of fresh veggies also screams out for a nice light piece of fish. A beautiful swordfish confit, grilled snapper, or roasted cod all pair deliciously with fresh salsas, eggplant caponata, ratatouille.
Last week in the kitchen we poached salmon and it is so simple and good I can't help share the recipe.
Simple Poached Fish
2 cups white wine
2 cups water
aromatics - celery stalk, bay leaf, fennel stalks, a halved leek, lemon slices, parsley stems. Use what you have on hand and you don't need a crowded pan, just a handful of things.
Bring this to a simmer in a shallow pan, then add you fish fillets. The liquid should cover the fish. If it doesn't you can add some boiling water to top it off. Simmer for about 10 minutes, (for about 1 inch thick fillet) less or more depending on the thickness of your fillets. Remove from poaching liquid and serve hot or do ahead of time and let cool for a delicious light supper or lunch.
Serving ideas for poached fish:
- serve cold with cucumber and greek yogurt with fresh dill, salad greens
- serve cold as part of a nicoise salad with potatoes, olives, green beans etc.
- served warm with roasted cherry tomatoes and eggplant
Oil Poached Fish
About 4 cups olive oil
swordfish, halibut, tuna or salmon
rosemary, lemon rind, peppercorns, chili flakes are a good place to start seasoning wise - you can change the flavoring in the oil to match the cuisine and other accompanying dishes.
Take your fish out of the fridge ahead of time and let come to room temperature. Season with salt and pepper.
In a deep sauce pan slowly heat oil to 120 degrees.
When oil is at temperature add fish and cook for 25 minutes. Take out with a fish slice and drain on paper towels or a cooling rack.
Oil can be strained and put in the fridge for a second use.
Serving ideas for oil poached fish:
- with aioli, good sourdough, and caponata
- with small boiled potatoes seasoned with a handful of parsley and the poaching oil, sliced tomatoes
- with fresh salsa verde and warm tortillas