Salmon Poached in Court Bouillon

Preparation info
  • Serves


    • Difficulty


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By Michael Ruhlman

Published 2011

  • About

Poaching salmon, or poaching most any fish, is an easy way to ensure perfect cooking. The gentle heat, the low temperature, and the fluid environment are a perfect match for the way that fish, delicate by composition, respond to heat. By deep poaching the salmon, you’re less likely to over-cook it or dry it out. The fish that respond best to poaching are the fattier fish with tightly bound muscle fibers, the strong-swimming and meaty fish: salmon, halibut, pike, snapper, and grouper.