Description
This is used to make the celebrated Cold Poached Salmon.
Yield
1 Liter
Preparation time
5 minutes
Ingredients
1 c Dry White Wine (I use Trebbiano d'Abruzzo or Dry Vermouth)
1 c Fish Stock
1⁄2 Onion
1 Bay Leaf
12 Peppercorns (bruised)
7 Juniper Berries (crushed)
1 Allspice Berry (bruised (if you can))
1 c Cold Water (Just enough to cover the fish.)
Instructions
Combine ingredients in a fish poacher, lower the fish into the liquid, and add cold water to cover the fish.
Notes
If I don't have fish stock, I buy some large shrimp in the shell and a handful of smelts when I buy the salmon, and I include these in the poaching liquid with another cup of water.