I poached two salmon fillets in a court bouillon of
water and chicken stock
I've not poached salmon in water only, nor with only a couple of ingredients; but frankly, the salmon tasted no different than baked, mostly plain w/a little olive oil.
Seems a waste of time; but I can't vouch for how the salmon might taste with less ingredients.
Does anyone recommend a simpler poaching liquid?
Updated 11 months ago | 11
Updated 1 year ago | 4
Updated 1 year ago | 0
Updated 1 year ago | 1
Updated 1 day ago | 12