Poached Salmon from Thomas Keller’s Ad Hoc at Home

By polloazul

Ingredients

• Court Bouillon (recipe below)
• One 2 1/2- to 3-pound side of salmon, pin bones removed
• Maldon sea salt or other flaky sea salt
• Small dill sprigs
• Extra virgin olive oil
• Court Bouillon
• makes about 5 quarts
• 4 leeks (white and light green parts only), split lengthwise, washed well, and cut cross-wise into 1/2-inch pieces
• 4 large carrots, peeled and cut into 1/2-inch thick rounds
• 3 cups coarsely chopped onions
• 2 medium fennel bulbs, trimmed and coarsely chopped
• 1 sachet (1 bay leaf, 3 thyme sprigs, 10 black peppercorns, 1 smashed garlic clove)
• 4 quarts water
• 2 cups dry white wine (such as Sauvignon Blanc)
• 1 cup white wine vinegar
• 2 lemons, halved

Details

Servings 6
Adapted from tastespotting.com

Preparation

Step 1

Court Bouillon:
Combine vegetables and sachet in large stock pot, add water, bring to a boil. Reduce to simmer and add wine and vinegar. Squeeze lemon juice then add lemon halves to the pot. Return to simmer.

Use as directed in remainder of recipe.

oached Salmon Directions

Strain court bouillon into saucepan and heat over medium-high heat to 200F (reserve the vegetables).

Put fish skin side down on a rack in a large roasting pan and add enough court bouillon liquid to cover the fish completely. If space allows, add some of the reserved vegetables back into the court bouillon. Set the pan over medium-high heat and bring the liquid back to 200F. Adjust the heat as necessary to maintain a temperature of 190F to 200F.
To Serve the Salmon Cold (Room Temperature)

Remove the pan from the heat when the center of the fillet reaches 110F, about 10 minutes. Let the salmon sit in the liquid off the heat. Allow the fish to cool in the liquid, then refrigerate in the liquid for up to one day. Use the largest spatulas you have (or your hands) to gently lift the salmon from the liquid. Drain well and place on serving platter.
To Serve the Salmon Hot

Remove the pan from the heat when the center of the fillet reaches 120F. Let the salmon sit in the liquid off the heat until the internal temperature reaches 125F, then use the largest spatulas you have to gently lift the salmon from the liquid. Drain well and place on serving platter. Sprinkle with Maldon sea salt and dill and drizzle with olive oil.