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Poached Salmon with Bourbon Cream Sauce #FishFriday
by
A Palatable Pastime
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.%3C/p%3E%3Cp%3EBut%20I%20really%20really%20did%20want%20to%20post%20with%20Fish%20Friday%20this%20month%20and%20had%20this%20incredible%20idea%20for%20making%20a%20bourbon%20cream%20sauce%20to%20go%20on%20my%20poached%20fish.%20And%20if%20you%20have%20also%20noticed,%20I%20have%20been%20on%20a%20bit%20of%20a%20bourbon%20%20kick%20lately.%20So%20obviously.%20Yes.%3C/p%3E%3Cp%3EThis%20%20turns%20out%20to%20be%20a%20very%20%20elegant%20preparation%20that%20really%20isn%E2%80%99t%20very%20difficult-%20and%20%20is%20%20perfect%20for%20a%20special%20dinner%20%20such%20as%20birthdays,%20Valentine%E2%80%99s%20Day,%20%20anniversaries,%20and%20New%20Year%E2%80%99s.%20The%20%20sauce%20is%20nicely%20rich-%20but%20like%20I%20said,%20not%20difficult.%20About%20as%20easy%20as%20making%20cream%20gravy.%3C/p%3E%3Cp%3EAnd%20poaching%20%20fish%20is%20not%20difficult%20either,%20as%20you%20will%20see.%3C/p%3E%3Cp%3EFish%20Friday%20Foodies%3C/p%3E%3Cp%3EPoached%20Fish%20&%20Seafood%3C/p%3E%3Cp%3EYou%20Might%20Also%20%20Like:%3C/p%3E%3Cp%3EPoached%20Salmon%20with%20Bourbon%20Cream%20Sauce%3C/p%3E%3Cp%3EThe%20salmon%20is%20poached%20in%20milk,%20which%20must%20be%20done%20at%20a%20low%20temperature%20so%20as%20not%20to%20scorch%20the%20milk.%20Leaving%20the%20skin%20on%20the%20fish%20helps%20protect%20the%20bottom%20of%20the%20fish,%20and%20it%20comes%20away%20easily%20when%20the%20fish%20is%20cooked.%3C/p%3E%3Cp%3EYou%20can%20also%20cook%20this%20in%20water,%20%20if%20you%20are%20concerned%20about%20the%20milk%20for%20any%20reason.%20The%20milk%20is%20superior%20to%20water,%20however,%20as%20it%20helps%20remove%20any%20fishy%20odor%20it%20may%20have.%20I%20learned%20this%20trick%20%20from%20a%20French%20chef%20a%20few%20years%20back.%3C/p%3E%3Cp%3EThe%20%20cook%20time%20%20is%205-10%20minutes%20based%20on%20thickness%20of%20the%20fish%20and%20exactly%20how%20high%20%20your%20heat%20is.%20Keep%20the%20heat%20low.%20Use%20an%20instant%20read%20thermometer%20to%20gauge%20when%20your%20fish%20is%20done.%20Overcooked%20fish%20is%20awful.%20But%20%20you%20can%20be%20the%20judge%20of%20that.%3C/p%3E%3Cp%3EBecause%20the%20sauce%20is%20rich,%20%20I%20would%20suggest%20serving%20this%20with%20something%20light%20and%20simple,%20such%20as%20rice%20and%20a%20tossed%20salad,%20rather%20than%20something%20rich%20and%20heavy%20like%20potatoes%20loaded%20with%20sour%20cream%20or%20cheese.%3C/p%3E%3Cp%3EYou%20can%20%20always%20re-up%20%20your%20rich%20meal%20with%20a%20delicious%20dessert.%3C/p%3E%3Cp%3EPrep%20the%20sauce:%3C/p%3E%3Cp%3ESaute%20the%20bacon%20and%20shallots%20in%20the%20butter%20until%20the%20bacon%20renders%20and%20browns.%3C/p%3E%3Cp%3EStir%20in%20the%20flour%20to%20coat.%3C/p%3E%3Cp%3ERemove%20the%20pan%20from%20the%20heat%20and%20add%20the%20bourbon.%3C/p%3E%3Cp%3EAlso%20stir%20in%20the%20chicken%20base,%20seasonings,%20milk,%20and%20cream.%3C/p%3E%3Cp%3EReturn%20to%20the%20heat%20and%20cook%20over%20low%20heat,%20stirring%20constantly,%20until%20sauce%20thickens.%20Keep%20warm.%3C/p%3E%3Cp%3EPrep%20the%20fish:%3C/p%3E%3Cp%3ELeave%20the%20skin%20on%20the%20fish.%3C/p%3E%3Cp%3EHeat%20the%20milk%20with%20salt%20whisked%20in%20using%20a%20deep%20skillet%20or%20wok%20pan,%20until%20milk%20steams.%3C/p%3E%3Cp%3EAdd%20the%20fish%20skin%20side%20down%20and%20simmer%20gently%20over%20low%20heat%20until%20fish%20temperature%20is%20where%20you%20like%20it%20(use%20instant%20read%20thermometer%20to%20check)%20or%20maybe%20even%20a%20few%20degrees%20below%20(temp%20will%20rise%20a%20little%20more%20as%20it%20rests).%20See%20temperatures%20below.%20I%20cook%20mine%20to%20just%20under%20medium.%20(about%20120)%3C/p%3E%3Cp%3ELadle%20hot%20milk%20over%20fish%20as%20it%20cooks%20if%20it%20is%20not%20submerged.%3C/p%3E%3Cp%3EGently%20lift%20out%20fish%20using%20one%20or%20more%20spatulas%20to%20support%20it%20and%20place%20on%20serving%20platter.%20Dab%20up%20liquid%20with%20a%20paper%20towel.%3C/p%3E%3Cp%3EServe%20fish%20with%20warmed%20sauce,%20and%20garnish%20with%20lemon%20and%20chive.%3C/p%3E%3Cp%3ESalmon%20cooking%20temperatures:%20Rare:%20110F.;%20Medium:%20125F.;%20Wed-Well:%20145F.%3C/p%3E%3Cp%3EPoached%20Salmon%20with%20Bourbon%20Cream%20Sauce%3C/p%3E%3Cp%3ELike%20Loading...%3C/p%3E){kind=link}