How to Poach Fish and Shrimp

Step 1: Court-bouillon
In a large saucepan over medium heat add water, salt, wine, onion, leek, carrot, celery and lemon juice.

Step 2: Salmon
Once the liquid reaches about 160-175 degrees, gently place salmon in the poaching liquid.

Step 3: Shrimp
After about 5 minutes, add shrimp. Cook, about 3 minutes. Remove shrimp.

Step 4: Time
Salmon fillets are ready when they have reached about 95-100 degrees. Remove salmon. About, 10-12 minutes total. Once fish has rested a few minutes, you are ready to serve.

Step 5: Remember
Use a large pan so you have room to maneuver. Be mindful of residual cooking; when you remove the fish from the water it’s still going to continue to cook a bit. Lastly, with the salmon, if you see albumen oozing out the water is too hot.

Items You'll Need for this GMC Trade Secret

• 3 5oz Salmon Fillets
• 1/2 lb Shrimp
• 1 medium Onion
• 1 Leek
• 1 medium Carrot
• 1 Celery stalk
• 1/2 cup White Wine
• 1/2 Lemon
• Large Stainless Steel Pan