POACH SALMON IN MILK RECIPES

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RICK STEIN'S SEAFOOD GRATIN RECIPE - BBC FOOD



Rick Stein's seafood gratin recipe - BBC Food image

The smell of cheese in many decent restaurants in France is what differentiates them from similar restaurants in the UK. In this recipe, it will be the smell of the bubbling emmental cheese on the seafood gratin. I thought the accompanying caramelised apple might be a bit too ‘Normande’ for foreign consumption but it was actually really nice.

Provided by Rick Stein

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 6

Number Of Ingredients 18

450ml/16fl oz fish stock (see tip)
400g/14oz white fish fillets (such as cod), skinned and cut into 2cm/¾in pieces
200g/7oz scallops, removed from the shell and cleaned
400g/14oz raw prawns, peeled and deveined
50ml/2fl oz white wine
150ml/5fl oz full-fat milk
100ml/3½fl oz double cream
50g/1¾oz butter, plus extra for greasing
2 leeks, trimmed, halved lengthways and sliced
50g/1¾oz plain flour
small handful fresh flatleaf parsley, roughly chopped
80g/2¾oz emmental cheese, grated
50g/1¾oz panko breadcrumbs
salt and freshly ground black pepper
crusty bread, cut into chunks, to serve
3 tbsp unsalted butter
2 tbsp golden caster sugar
3 or 4 eating apples, peeled, cored and cut into 2cm/¾in chunks

Steps:

  • For the gratin, bring the stock to a simmer in a large saucepan. Add the fish and poach for 1 minute. Add the scallops and poach for another minute. Add the prawns and poach for a final minute. Remove all the seafood with a slotted spoon and set aside. Add the wine, bring to the boil and reduce for 5 minutes. Then add the milk and cream and reduce to a simmer.
  • Meanwhile, melt the butter in another large saucepan, add the leeks and cook for about 5 minutes until soft. Add the flour, stir well and then add the milk and stock mixture, a ladleful at a time. Keep stirring until all the liquid is incorporated and the sauce is smooth with no lumps. Bring the sauce to the boil, turn down the heat and leave to simmer for about 15 minutes. Preheat the grill to high.
  • Grease six shallow ovenproof gratin dishes or one large baking dish measuring about 30x25cm/12x10in. Add the poached fish, scallops and prawns to the leek sauce and season with salt and pepper. Stir in the parsley and transfer the mixture to the gratin dishes or dish.
  • Mix the cheese with the breadcrumbs and sprinkle over the top of the gratin. Place under the hot grill for 10 minutes until golden-brown and the contents is bubbling.
  • For the caramelised apples, melt the butter in a non-stick frying pan. Add the caster sugar and stir until the sugar has dissolved. Add the apple chunks and stir to coat them in the caramel. Cook for about 10 minutes, or until the apples have softened and are covered in the caramel sauce.
  • Serve the gratin with the caramelised apples and bread on the side.

POACHED SALMON II RECIPE | ALLRECIPES
Made a sauce from the poaching liquid after removing cooked salmon. I used a butter/flour paste to thicken, more vermouth, lemon juice to taste & some milk (didn't have cream on hand). I put sauce in a warmed gravy boat and poured it over the salmon as I served it up. My husband said he had never had any salmon …
From allrecipes.com
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CHOW DOWN | EHOW
Discover tasty and easy recipes for breakfast, lunch, dinner, desserts, snacks, appetizers, healthy …
From ehow.com
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POACHED EGG AND SMOKED HADDOCK RECIPE - GREAT BRITIS…
Place the milk, water, garlic, thyme and bay leaf into a large pan for poaching. Season well with salt and pepper, then place on a moderate-high heat and bring to the boil. Add the haddock portions to the pan and poach …
From greatbritishchefs.com
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RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts.
From foodnetwork.com
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POACHED EGG AND SMOKED HADDOCK RECIPE - GREAT BRITIS…
Place the milk, water, garlic, thyme and bay leaf into a large pan for poaching. Season well with salt and pepper, then place on a moderate-high heat and bring to the boil. Add the haddock portions to the pan and poach …
From greatbritishchefs.com
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3 WAYS TO COOK SKINLESS SALMON - WIKIHOW
Dec 07, 2020 · You can also grill your skinless salmon. Like baking your salmon, brush it with olive oil and flavor it to your taste. Grill it for 4 to 8 minutes or until one side is golden brown, then flip it and cook the other side for a few more minutes. For more tips, including how to poach your skinless salmon…
From wikihow.com
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HOW TO MAKE SCRAMBLED EGGS - BBC FOOD
Learn how to make the best scrambled eggs with our easy to follow video guide. Crack 2 eggs into a bowl and season with salt and pepper. Lightly beat with a fork until the yolks and whites are ...
From bbc.co.uk
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100 WAYS TO COOK AN EGG - COUNTRY ROADS MAGAZINE
Sep 20, 2021 · I, for one, love deviled eggs—plain old deviled eggs, but especially those in which smoked salmon or crabmeat is added. Then there is the tortilla Espanola—eggs, potatoes, …
From countryroadsmagazine.com
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EASY CHICKEN MAC AND CHEESE RECIPE - SIMPLY RECIPES
Sep 09, 2021 · For the chicken, you can use leftover chicken, a rotisserie chicken from the deli, or quickly poach a few chicken breasts. Oven-baking instructions: If you’d prefer a casserole …
From simplyrecipes.com
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POACHED SALMON II RECIPE | ALLRECIPES
Made a sauce from the poaching liquid after removing cooked salmon. I used a butter/flour paste to thicken, more vermouth, lemon juice to taste & some milk (didn't have cream on hand). I put sauce in a warmed gravy boat and poured it over the salmon as I served it up. My husband said he had never had any salmon …
From allrecipes.com
See details


CHOW DOWN | EHOW
Discover tasty and easy recipes for breakfast, lunch, dinner, desserts, snacks, appetizers, healthy …
From ehow.com
See details


POACHED EGG AND SMOKED HADDOCK RECIPE - GREAT BRITIS…
Place the milk, water, garlic, thyme and bay leaf into a large pan for poaching. Season well with salt and pepper, then place on a moderate-high heat and bring to the boil. Add the haddock portions to the pan and poach …
From greatbritishchefs.com
See details