Poaching Salmon

Poaching liquid can consist of the following: 1litre water flavoured with vegetable / fish stock and the juice of one lemon or lime. Any herb of your choice can be added to the liquid (eg: parsley/rosemary/lemongrass/ginger).
Bring the poaching liquid to a gentle simmer and place 2 frozen salmon portions in the liquid, cover with a lid and simmer over a medium heat for 8 – 10 minutes.
Once the fish is poached, reduce the liquid to a ¼ of the original amount and add a tablespoon of cream before serving. Serve warm with the poached fish.

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Baking Salmon

For each 2.5 cm thickness of steak or fillet, cook at 220°C for 10 minutes from fresh or fully thawed, or 12 – 15 minutes

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How do I POACH fish?

Pour some water (milk or fish stock can also be used) into a saucepan and bring to the boil. Reduce heat to simmer. Place the

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Shallow Pan Fry Fish

Use hot oil for best results. This will ensure a crispy outside with a moist inside. Do not fry too slowly, as the fish will

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