How It All Started

Bob Phillips

The title of this blog was inspired by one of my Spanish professor's at Miami University of Ohio, Dr. Robert Phillips, who died in the e...

Monday, March 18, 2013

Poached Salmon

While we were at Kyler's Catch purchasing our lobster for Pi Day we also bought a salmon filet for Friday's meal. I used Bruce Carlson's Cooking Seafood and Poultry with Wine to find this simple recipe. The filet was place in a foil wrapper along with 3/4 c.of white wine, one smallish chopped onion, some dried parsley, and a bit of butter. The foil was double folded around the fish to keep all the liquid inside. The package was placed in the oven at 375 for about 25 minutes. Once the fish was cooked through I used the liquid in the package as a base for the sauce. Three tablespoons of flour were added to the baking liquid in a saucepan along with 1/2 c. light cream and mixed over a low heat  The fish was then placed on a platter and topped with the sauce, and shredded parmesan cheese. The fish was then placed under the broiler until the topping was just brown. This made for a succulent, and juicy meal. Three people ate this dish, and all three earned their clean-plate-ranger badge.

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