[Sca-cooks] Mistakes to Avoid when cooking salmon

[Olwen the Odd]

>>I'm thinking: heat stock to simmering point, carefully lower fish into
>>liquid, leave in for a few minutes (10 should do it, shouldn't it?), then
>>carefully remove.
>>
>>What have I overlooked?

It sounded to me like you were going to leave the bones in the fish.  The 
original recipe distinctly says to boil, remove fish from bones.  It 
certainly does sound like a wonderful recipe, especially for a feast.  
Serving boneless fish would go over well.  Didn't you say you only had a 
couple of fish?  If so, maybe I'm just not reading in that you meant to 
debone the fish.
I agree with Gunthar about dressing it up for presentation, although I might 
suggest not drizzling with the sauce (not everyone likes vinegar or 
mustard), but instead, how about zested strings of the peel from those 
oranges and lemons?
Olwen
>
>Sounds great. 10 minutes may be a bit long depending on how much
>fish you are cooking at once. Try to use a fish poacher or at the very
>least a long slotted board to lift the fish out with. It tends to
>disintegrate. Another reason to not overcook it is the fact that
>salmon, even poached, can taste dry.
>
>Put kale around the serving platter with slices of orange and lemon.
>Decorate with a drizzle of the sauce and some dill sprigs. Serve the
>rest of the sauce in little sauce boats around the tables.
>Maybe make a puff pastry "head" and "tail" to put the body between.
>
>The recipe sounds wonderful, I need to try it.
>
>>Giano
>
>Yers,
>Gunthar

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