Baked Dijon Salmon - Fagor Tapas Pan Manual

Commercial Booket 2003_v3.qxd 8/22/03
FISH POACHER
POACHING BASICS:
Poaching is cooking in a gently simmering liquid such as lightly salted lemon
water, fish or vegetable stock, or dry white wine. The liquid should always be
seasoned just enough to complement, but not overpower, the flavor of the
fish. Poached fish may be served hot or chilled. Hot poached fish can be
served with lemon wedges or your favorite sauce or seasoned butter. Cold
poached fish is ideal for cold fish salads as well as simply served with a
flavored mayonnaise or dill sauce. Poaching is Suitable for all types of fish —
although delicate textured fish should be handled with care.
To prepare a whole fish for poaching, keep the fins intact, rinse it under cold
water and place it on the poaching tray. Use the handles to lower and raise
the fish from the pan. Place liquid in the fish poacher, enough to cover the
fish by at least one inch. Cover pan, place in preheated 400 - 425 degree
Fahrenheit oven. Cook until fish flakes easily or appears opaque throughout.
It is not necessary to turn fish when poaching. Remove fish from liquid and
carefully remove skin if desired, while the fish is hot.
Poaching liquid may be strained and served as a light broth in some
instances, or frozen and stored for later use as a poaching liquid or in dishes
requiring fish bouillon.
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FISH POACHING RECIPES
In the oven:

Baked Dijon Salmon

1/4 cup butter,melted
3 tablespoons prepared Dijon-style mustard
1 1/2 tablespoons honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
4 teaspoons chopped fresh parsley
4 (4 ounce) filets salmon
1 lemon, for garnish
Salt and pepper to taste
Directions:
Preheat oven to 400°F (200°C). In a small bowl, stir together butter, mustard
and honey. Set aside. In another bowl, mix together bread crumbs, pecans
and parsley.
Place fillet on fish poaching tray and brush each one lightly with honey
mustard mixture, and sprinkle the top of the filets with the bread crumb
mixture.
Lower the tray into the poacher and bake salmon in preheated oven until it
flakes easily with a fork, approximately 10 to 15 minutes. Season with salt
and pepper, and garnish with a wedge of lemon.
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