This is really simple to prepare and tastes even better the next day. You can dress it up with any of the sauces below.
- 6–8 pieces salmon fillet -
- 3/4 cup good-quality white wine -
- 4 bay leaves -
- 3 slices of lemon -
- 1/4 cup sugar -
- approx 1 tsp salt -
- pepper to taste -
Bring all ingredients, aside from the fish, to a boil in a wide, low pot. Add the salmon and cook for approximately 10–15 minutes. Gently remove the fish from the pot and transfer it to a platter or glass dish. Pour the liquid over the fish, cover, and refrigerate.
Note: This is a mild-tasting fish. If you prefer, you can add 2 Tbsp of lemon juice and a little more sugar for more intense flavor. Also, I tried it once with ½ cup semi-dry white wine and ¼ cup sweet white wine, and it was really tasty.
Choice of Sauces: Poached salmon tastes delicious with basil mayonnaise (see photo):
1 cup loosely packed fresh basil leaves, ½ cup light mayonnaise, ½ cup low-fat sour cream (for those who eat dairy with fish — I left it out), 1 tsp fresh lemon juice, and 1 tsp salt or to taste.
Puree everything in a food processor. Cover and refrigerate.
You can also use dill mayo or cilantro mayo. It also tastes very good with Salsa Verde, which is an uncooked green Italian sauce — but it’s not Pesachdig.
Important info: Fish spoils quickly, even in the refrigerator. Try to buy fish on the day you are cooking it, but if you have to keep it even overnight, place it in a large strainer set over a bowl, pile ice on top of the fish, and refrigerate. The melting ice will rinse away any bacteria and keep the fish in better condition.