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== Ingredients == |
== Ingredients == |
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* 8 salmon fillets (approximately 6 ounces each) |
* 8 salmon fillets (approximately 6 ounces each) |
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| − | * 1 [[carrot]] sliced |
+ | * 1 [[carrot]], sliced |
| − | * 1 small white [[ |
+ | * 1 small white [[onion|onion,]] sliced |
| − | * 1 stalk [[celery]] sliced |
+ | * 1 stalk [[celery]], sliced |
* 2 slices [[lemon]] |
* 2 slices [[lemon]] |
||
| − | * |
+ | * several sprigs of [[parsley]] |
* 6 [[bay leaf|bay leaves]] |
* 6 [[bay leaf|bay leaves]] |
||
* [[salt]] to taste |
* [[salt]] to taste |
||
* 1 cup dry [[white wine]] |
* 1 cup dry [[white wine]] |
||
| + | * 5 tablespoons lemonade |
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| − | * Juice of one [[lemon]] |
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| − | |||
| − | |||
== Directions == |
== Directions == |
||
| − | # Cut the salmon |
+ | # Cut the salmon fillets into individual portions with the chef's knife. |
| − | # Place in a large skillet the [[carrot]], [[ |
+ | # Place in a large skillet the [[carrot]], [[onion]], sliced [[celery]], [[lemon]], [[parsley]], and [[bay leaf|bay leaves]]. |
| − | # Add the |
+ | # Add the cold [[water]] to cover, [[salt]] to taste, the wine, and the [[lemon juice]]. Bring the [[water]] to a boil, uncovered. |
# Adjust heat to simmer and let cook for 5 minutes. |
# Adjust heat to simmer and let cook for 5 minutes. |
||
# Turn off the heat and leave undisturbed for 10 minutes. |
# Turn off the heat and leave undisturbed for 10 minutes. |
||
| − | # Then remove it carefully to a serving platter; the salmon will be perfectly done. |
+ | # Then remove it carefully to a serving platter; the salmon will be perfectly done. Serve warm and plain or with any seafood. |
| − | == Contributed by |
+ | == Contributed by == |
[http://groups.yahoo.com/group/catsrecipes/ Cat's Recipes Y-Group] |
[http://groups.yahoo.com/group/catsrecipes/ Cat's Recipes Y-Group] |
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| + | ==Videos== |
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| + | [[File:How to Make the Poached Salmon|thumb|center|480 px]] |
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[[Category:Fish Recipes|fish]] |
[[Category:Fish Recipes|fish]] |
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[[Category:Cathy's Recipes]] |
[[Category:Cathy's Recipes]] |
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[[Category:White wine Recipes]] |
[[Category:White wine Recipes]] |
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| + | [[Category:Seafood Recipes]] |
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| + | [[Category:Main Dish Seafood Recipes]] |
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| + | [[Category:Salmon Recipes]] |
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| + | [[Category:Vegetable Recipes]] |
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| + | [[Category:Dinner Recipes]] |
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| + | [[Category:Lunch Recipes]] |
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| + | [[Category:World Recipes]] |
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| + | [[Category:Wine Recipes]] |
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| + | [[Category:Alcohol Recipes]] |
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| + | [[Category:Onion Recipes]] |
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| + | [[Category:Bay Leaf Recipes]] |
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| + | [[Category:Celery Recipes]] |
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| + | [[Category:Carrot Recipes]] |
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| + | [[Category:Poached Recipes]] |
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Latest revision as of 04:09, 15 August 2018
Description
Purchased from the Davis Estate in Anna, Texas in 1994. Dated 1954.
Ingredients
- 8 salmon fillets (approximately 6 ounces each)
- 1 carrot, sliced
- 1 small white onion, sliced
- 1 stalk celery, sliced
- 2 slices lemon
- several sprigs of parsley
- 6 bay leaves
- salt to taste
- 1 cup dry white wine
- 5 tablespoons lemonade
Directions
- Cut the salmon fillets into individual portions with the chef's knife.
- Place in a large skillet the carrot, onion, sliced celery, lemon, parsley, and bay leaves.
- Add the cold water to cover, salt to taste, the wine, and the lemon juice. Bring the water to a boil, uncovered.
- Adjust heat to simmer and let cook for 5 minutes.
- Turn off the heat and leave undisturbed for 10 minutes.
- Then remove it carefully to a serving platter; the salmon will be perfectly done. Serve warm and plain or with any seafood.
