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Food We Love with HOUNÖ – Poached Salmon

Lots of us have been discovering a new love for baking during lockdown and we’ve enjoyed seeing the #dancerecipes online.

We thought we’d share this great recipe from HOUNÖ to create a beautifully poached salmon for a clean, healthy and light tasting meal.

Poaching is one of the simplest ways to cook this popular fish – especially if you do it in a HOUNÖ combi oven 😉 It’s practically a no-fail dish for both the chef and the dining guest.

Poached Salmon

Ingredients
1 side of salmon with skin
15 gr fine salt (per kg fish)

Preparation
1. Trim the salmon and remove any bones.
2. Cover the fish with the salt and leave for a minimum 30 minutes to let the salt soak into the fish.
3. Put the salmon with the skin facing up in a tray and place in the oven.
4. When the alarm sounds from the oven, the salmon is cooked and you can easily remove the skin.

Cook according to following method:
– Preheat – Steaming function – 65°C – 50% fan speed
– Load the oven and insert the probe (optional extra at standard ovens) in the thick part of the salmon – probe temperature 54°C

Chef’s Tip
If you want to serve the fish at a higher core temperature, avoid increasing
oven temperature too much. E.g. if you want a core temperature at 75°C
have the oven set at 80°C. This way you avoid drying out the fish.

Enjoy! Be sure to tag us if you try this recipe @idscatering on social media or #dancerecipes

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