Hi, gang. Throwing a birthday party for my pop. I am planning on poaching a whole salmon in court bouillon and dressing it up with a classic cucumber scales design. A few zesty sauces, and voila!
I could use some suggestions on the poaching method. I have read a zillion recipes. Some call for wrapping the fish in cheesecloth to protect it from falling apart, which I will do, but my confusion comes in with regard to starting temp of the poaching liquid and whether to let the fish cool in the liquid or to remove promptly when off heat. Some recipes suggest bringing the poaching liquid to simmer and then pouring it over the fish, while others say to bring room temp liquid and fish to a simmer together. So - do i start with room temp or simmering liquid; AND do i remove the fish immediately following the poach, or let it cool in the liquid? My instinct says to use room temp liquid and remove immediately following poaching to avoid overcooking (as it will continue to cook if I let it cool in the liquid).
I have never poached a whole fish and don't want to screw it up! Thanks for your help.
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