For Randi and Andrea:: Poached Salmon with Cucumber Sauce

J

joe

Well-known member
This is from Julia Child (THE WAY TO COOK) and it can be used for salmon, halibut, shark, monkfish or swordfish. For a cold entree, this can be prepared a day ahead.

FISH:

Salt

Wine Vinegar

6 fish steaks or fillets 6 to 8 oz. each (skin and bones can be removed after poaching)

With a quart measure, pour a 3 inch depth of water into a wide saucepan, counting the quarts as you go. Add 1-1/2 tsp. salt and 3 Tbs. vinegar for each quart of water used.

Bring to a boil, slide in the fish, and maintain the water below the simmer--that is, the water is shivering but not quite bubbling. (If the water actually boils the fish could break apart.) Fish is done when the flesh has turned from translucent to opaque and feels lightly springy to the touch. Fish that is resistant and flaky is overdone!

Remove from water and roll over a clean towel to blot up excess moisture. Serve warm or chilled with the following cucumber sauce:

SAUCE:

1 cucumber

1/4 tsp. each salt, sugar, and wine vinegar

1 cup sour cream (or part yogurt and part sour cream)

2 to 3 Tbs. minced fress dill or watercress leaves

Peel the cucumber and halve it lengthwise; scoop out the seeds with a teaspoon. Cut into thin julienne, then into small dice. Toss with the salt, sugar and vinegar. Let stand 5 minutes or so, them fold in the sour cream. Season carefully to taste and fold in the dill or watercress.

 
oh my, that sounds a winner! thank you for posting, I'll try towards the end of the week.

 
This looks like a good one to try, Joe. Thanks...

I've heard of halibut. Is it a mild fish, and is it fairly readily available in general?

 
it's a relatively mild, firm fleshed fish. it's very good and is availble here..

most of the time. Newport is a small fishing village and the boats go out for halibut, ling cod and tuna. you can buy it right from the fishermen, which is lovely. they closed our salmon season this year. devasting for the fishermen who depend on it so I'm very surprised and happy to see so much wild salmon in the markets. we have Coho and Sockeye right now coming in from Canada and Alaska and at $6.50 a lb it's a deal!

 
Here on the west coast it's easy to come by. I believe flounder is similar...

or perhaps an Atlantic version of the same species? It's very mild.

Do try this recipe with salmon if you have the chance. Salmon and cucumbers are made for each other.

 
I think they are in the same "family" except they are flounder on steriods! they can get..

huge. a few months ago we had a charter boat captian pulled overboard trying to land one and he drowned. I linked to a site with pictures for you to see what they look like.

back east, we used to go fishing for flounder, blues and crabbing for blue claws. how I miss the blue claws, they have a much sweeter taste than the dungeness here on the west coast.

http://www.halibut.net/halibut-fishing-pictures.htm

 
Mild but halibut are much much firmer. Flounder is not a steak fish like halibut.

You can poach flounder OK--sort of.

 
Yep, they are similar in looks when they are alive, but

when it comes to using them in the kitchen they are a whole different animal (no pun intended). Flounder is more similar to sole, far softer than halibut. Halibut is more like swordfish as far as cooking and eating.

 
Thanks, Gretchen and Sdyastara for the info. I've never tasted flounder; I just know they have

both eyes on on side like halibut.

As far as big halibut go, I've noticed that they can be tough. Has anyone else had the same experience? My dad caught a big one in Alaska and proudly brought home frozen filets. I told him how much we enjoyed it, but I didn't mention that we enjoyed it as soup stock. The salmon seem to always be tender no matter the size.

 
Hmm not sure

Salmon has much more fat, so it stays more tender. I know that if halibut is overcooked it can get really tough, you have to be careful of that. I love halibut, but I like my fish barely cooked through.

 
Joe, flounder has very mild white flesh. It is not as delicate as sole,

but like sole, it can pair up with many varying flavors. Stuffed with crabmeat and/or shrimp and baked is a traditional Gulf Coast treat!

 
But it is definitely not a steak fish--very flakey white flesh.A staple on the SE coast.

Usually battered and fried, stuffed with crab meat, or broiled. And I would not ever call it a "firm fleshed fish". Delicate. I prefer a more "assertive" fish, myself.

 
It's wonderful fried!

When I lived in Dallas, Tx area in the 1970's you either got catfish or flounder. Both fried. I really liked the flounder since it was so mild tasting.

Might not do well in Joe's poached recipe but it is very nice if you eat fried fish. I rarely do, anymore, but just because I try to stay from fried foods.

Can't wait to try Joe's recipe on salmon. yum

 
Some fish is good not fully cooked--salmon and tuna come to mind.

As being good very rare (tuna) or a nice rosy coral (salmon).
There may be others too, but I think most need to be cooked completely although not over cooked, of course. I don't think halibut is in the "rare" category of cooking. It might even be that your halibut was not cooked enough, seeming to be "tough". Properly cooked fish is usually "flakey" or easily cut.

 
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