Pawaru-Grahmata

№ 31III. nodaļa

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Salmon poached in wine and vinegar, served cold

  • Serves 6
  • about 1¼ hours, plus 1–2 hours soaking and 2 hours cooling
  • Melnraksts · vēl nav izmēģināts

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Variants receptei № 30 Lašu vārīt

Modernizētslpp. 149 · PDF 163
6 porcijas

The book gives 2 whole onions and "a couple of hours" in cold water; no other quantities. The amounts below are ours.

Method

7 soļi
  1. If you start with a middle cut on the bone, cut along the back, clean it, lift out the backbone and cut it through into two sides, then cut each side across once more: 4 pieces. Rinse the pieces well.
  2. Soak them in cold water in the fridge for 1–2 hours.
  3. Meanwhile make the cooking liquid (our change; see Notes): put the water, salt, wine, vinegar, onions, peppercorns, bay and any herbs in a wide pan, bring to the boil, skim, and simmer for 20 minutes. Let it cool completely.
  4. Drain the salmon and lay it in the cold liquid, which should cover it. Bring slowly to just below a simmer (about 80 °C), skimming off any foam, and poach for 4–5 minutes.
  5. Take the pan off the heat and leave the salmon to cool in its liquid; it finishes cooking as it cools. Once it is at room temperature, within 1½–2 hours, refrigerate it, still in the liquid. Eat within 2 days.
  6. Lift the salmon onto a dish, scatter with parsley leaves and serve cold, with wine vinegar on the table.
  7. To serve warm: after step 4, poach for 6–8 minutes, until just opaque in the centre (55–60 °C; 63 °C for vulnerable guests). Lift it out onto a folded napkin on a warm plate to drain and serve with wine vinegar.

Notes

Variant

this varies 03-030. Instead of thin slices poached in plain water, the salmon is cut into four large pieces, cooked in water with wine, vinegar, onions, pepper and bay, and left to cool in its own liquid.

What the book says vs. what we added

the cutting, the soaking for a couple of hours, the wine, vinegar, two whole onions, pepper, bay and optional other herbs, cooling in the liquid, the parsley and the warm alternative on a napkin are the book's. The book puts the salmon into the cold liquid and adds the onions and spices after skimming; we simmer the onions and spices first so they flavour the liquid without overcooking the fish. The amounts, temperatures and times are ours.

Cooling

fish left to cool in hot liquid keeps cooking, so take it off the heat early. Cool and refrigerate it within 2 hours.

Sourcing

see 03-030. Sea trout or large trout work the same way.

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