Poached Fish - Recipes

1 lemon	slice into thin rounds	arrange in 12-inch skillet	place skinned side down on lemon	bring to simmer over medium-high heat	cover and poach on low until 125°F for 11-16 min
4 sprigs fresh parsley
1 shallot	slice thin
0.5 cup 0.118 l 118 ml 0.208 pint 7.89 tbsp 23.7 tsp dry white wine
0.5 cup 0.118 l 118 ml 0.208 pint 7.89 tbsp 23.7 tsp water
4 6-8oz skinless salmon fillets	pat dry	season
0.5 tsp 0.003 l 2.5 ml 0.167 tbsp 0.011 cup 0.004 pint salt
0.5 tsp 0.003 l 2.5 ml 0.167 tbsp 0.011 cup 0.004 pint pepper

Directions

Arrange lemon slices in single layer across bottom of 12-inch skillet. Top with parsley sprigs and shallow, then add wine and 0.5 cup water. Pat salmon dry with paper towels, sprinkle with salt and pepper, and place, skinned side down, on top of lemon slices in skillet. Bring to simmer over medium-high heat. Cover, reduce heat to low, and coo, adjusting heat as needed to maintain gentle simmer, until salmon registers 125 degrees, 11 to 16 min

Remove skillet from heat and, using spatula, carefully transfer salmon and lemon slices to paper towel-lined plate to drain. (discard poaching liquid.) Carefully lift and tilt fillets to remove lemon slices and transfer to platter. Serve.