This week, I decided to make salmon,
which our family loves the most of all fish choices.
If you are like I was when we decided to add more fish
to our diet,
you didn't know how to prepare it
so it would not taste too "fishy".
Salmon, to us, is a wonderfully not-as-fishy-tasting choice.
Filets de Poisson Poches au Vin Blanc
[Fish Fillets Poached in White Wine]
The French use sole, or flounder, but that's not what I had in my freezer.
- 2 TBSP minced green onions (these came from the garden!)
- 4 salmon fillets
- salt and pepper
- 2 TBSP olive oil
- 1/2 cup white wine or 2/3 cup white vermouth (what I used)
- water
Sprinkle half the onions in the bottom of a skillet.
Season fillets lightly with salt and pepper and lay them over the onions.
Sprinkle fillets with remaining onions and drizzle olive oil over the fillets.
Pour in the wine or vermouth, and add water so fish is barely covered.
Bring to a simmer for 8-12 minutes depending on the thickness of the fillets.
The fish is done when a fork pierces the flesh easily.
Place a cover over the pan, and drain off the liquid.
Serve.
We had "squish" (as my girls call it) and zucchini from the garden, too.
I sauteed them with English Thyme from my herb garden.
Added brown rice, and called it a meal.
Review:
We thought the fish was "all right",
it definitely smelled good, like most French dishes we've tried so far,
while cooking.
We could taste the vermouth, and that was okay
because it gave it a fancy restaurant flavor,
like those sauces that accompany expensive fare.
The fillets were flaky, yet slightly dry.
The cookbook gave us an option to make a white sauce
with the liquid that got drained off,
but that involved butter and we were trying to make the dish lighter.
As far as having a "fishy" flavor, it DID NOT.
This was THE EASIEST recipe to make.
I will be making it again,
only with a white sauce.
We give this:
***
out of
* * * * *
Till next Saturday,
Bon Appetit, y'all!
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